1. Blanch 1 x cabbage worth of leaves in salted water and dry over a colander

Tomato sauce

1. 50ml x olive oil
2. 1 x brown onion – fine diced
3. 1 x carrot – peeled and coarsely grated
4. 1 x tin chopped tomato
5. 100ml water
6. 5 x tbsp sour cream
7. 1 x tbsp tomato paste
8. ½ bunch dill stalks
9. 1 x red capsicum – diced
10. 1 x red chilli – sliced
11. 1 x tbsp salt
12. 2 x tsp brown sugar

Mince Filling

1. 500g Cleaver’s organic premium or extra lean beef mince
2. 1 cup cooked rice
3. 1 x medium brown onion
4. 1 x tbsp salt
5. 2 x tbsp paprika
6. Black pepper

1. For cabbage wraps – carefully peel leaves off cabbage and blanch quickly in boiling salted water for 30 seconds each, then drain.
2. For the tomato sauce – in a large pot sauté the diced onion, capsicum, chilli and carrot then adding the remainder of the ingredients, slowly simmer until starting to thicken.
3. For the mince filling – start combining all the ingredients in a bowl and mix together.
4. To assemble take approx. 70g mince per cabbage leaf, put into centre of leaf and roll into a tight package.
5. Pour tomato sauce into ceramic bakeware or crockpot and place in cabbage dumplings on top, cover and place in oven at 180degC for approx. 30-40mins.