Cabbage Rolls stuffed with Pork and Veggies


  • 7 oz. lean minced pork
  • 2 cups cooked brown rice
  • 8 big cabbage leaves
  • 1 tsp olive oil
  • 1 large carrot, grated
  • 1 chopped brown onion
  • 1 finely diced celery stalk
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground allspice
  • 2 crushed garlic cloves
  • 1/3 cup baby rocket leaves

Tomato Sauce

  • 1 1/2 cups canned crushed tomatoes
  • 1/2 cup chicken stock (reduced salt)
  • 2 crushed cloves garlic
  • 1 tbsp shredded fresh flat-leaf parsley


  1. Cook cabbage leaves by either steaming or boiling. Once cooked, rinse and drain and place on absorbent paper to get rid of excess moisture.
  2. In a large saucepan fry onions, carrots, celery and garlic for about 5 min. Now add paste and pork and keep frying until pork has browned.
  3. Once the pork has browned add the remaining spices and stir to combine.
  4. Slowly stir in rice. Now remove from heat and allow to cool for a few minutes.
  5. Distribute the rice mixture amongst the cabbage leaves and carefully roll each one making sure to fold in all edges.
  6. Cook the rolls for 10 minutes over either a bamboo steamer lined with baking paper or over a large pot of simmering water. Each roll must be cooked and heated all the way through.
  7. To make tomato sauce, place undrained tomatoes, garlic and stock in a small pan. Once the mixture starts to boil, reduce heat and simmer uncovered for about 10 minutes. Once done stir in parsley.



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