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The Ultimate Low-fat cookbook, ACP Books

Ingredients

  • 8 large cabbage leaves, trimmed
  • ¼ teaspoon olive oil
  • 1 large carrot (180g), grated coarsely
  • 1 medium brown onion (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 2 cloves garlic, crushed
  • 200g pork fillet, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground allspice
  • 2 cups cooked white long-grain rice
  • tomato sauce
  • 1½ cups (390g) bottled tomato pasta sauce
  • ½ cup (125ml) chicken stock
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped
  • fresh flat-leaf parsley

Pork and cabbage rolls

  • Serving size: Serves 2-4
  • Cooking time: Less than 60 minutes
Method

Boil, steam or microwave cabbage leaves briefly until pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.

Heat oil in large frying pan; cook carrot, onion, celery and garlic, stirring, about 5 minutes or until onion softens. Add mince and paste; cook, stirring, until mince is browned. Add spices; cook, stirring, until fragrant. Stir in rice; cool 10 minutes.

Divide rice mixture among leaves; roll firmly to enclose filling, folding in edges. Cook rolls, in single layer, in large baking-paper-lined bamboo steamer over large saucepan of simmering water, about 10 minutes or until heated through.

Meanwhile, make tomato sauce.

Serve cabbage rolls with tomato sauce.

Tomato sauce

Combine sauce, stock and garlic in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Stir in parsley.

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