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Quick & easy


Cabbage and Cleaver’s premium beef mince dumplings braised in spicy tomato sauce.

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Prep time
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Cooking time


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 mince 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.