When it comes to weeknights, it’s all Greek to us! As a bonus, this delicious meal is freezable.
Ingredients
- 12 large savoy cabbage leaves
- 110g (1/2 cup) arborio rice
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon ground allspice
- 450g pork mince
- 1 tablespoon chopped fresh dill
- 500ml (2 cups) Massel chicken style liquid stock
- 250ml (1 cup) thickened cream
- 1 teaspoon finely grated lemon rind
- 2 teaspoons chopped fresh dill, extra
Method
- Step 1Bring a saucepan of lightly salted water to the boil over medium-high heat. Simmer the cabbage for 3 minutes or until tender. Transfer to a colander to drain. Add the rice to the water. Cook for 15 minutes or until tender. Rinse under cold water. Drain
- Step 2Meanwhile, heat the oil in a frying pan over medium heat. Cook onion, stirring, for 3 minutes or until soft. Add garlic and cook for 1 minute or until aromatic. Stir in the allspice. Set aside to cool.
- Step 3Combine the mince, rice, onion mixture and dill in a bowl. Season with salt and pepper. Divide into 12 portions. Place 1 cabbage leaf on a clean work surface. Remove thickest part of stem. Place 1 portion of filling on stem end. Fold in ends. Roll up to enclose. Repeat with remaining cabbage and filling. 4 Place rolls, in a single layer, in a large saucepan. Add stock. Cover. Cook for 20 minutes. Transfer rolls to a serving dish. Reserve 1/4 cup of cooking liquid. 5 Cook the cream, lemon rind and reserved cooking liquid in a saucepan for 10 minutes or until sauce thickens. Stir in extra dill. Season with salt and pepper. Drizzle over the rolls.pork & dill cabbage rolls
- Low carb
- Lower gi
Nutrition
2440 kj
Energy
38g
Fat Total
20g
Saturated Fat
7g
Fibre
31g
Protein
30g
Carbs (total)
All nutrition values are per serve
Notes
Freeze-ahead tips: Divide cooked rolls and sauce among airtight containers. Freeze. Thaw in fridge overnight. Reheat in a baking dish in oven at 180C until heated through.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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