Honey Garlic Beef Cabbage Rolls

Directions

1. Core the cabbage head and submerge it whole into a pot of boiling water. Boil for 10 minutes until leaves soften and peel away easily. Transfer to cold water to cool, then peel off the leaves.

2. Boil the rice in salted water for 6–7 minutes (it should be roughly half-cooked). Drain completely and let cool.

3. Sauté the diced onion and grated carrot in a skillet with a little oil over medium heat for 2–3 minutes until soft and golden. Let cool.

4. In a large bowl, combine the beef mince, partially cooked rice, sautéed veggies, and Honey Garlic recipe base. Mix gently with your hands just until combined.

5. Place 2–3 heaped tablespoons of filling onto the stem end of each leaf. Roll tightly, tucking in the sides as you go.

6. In a measuring jug or bowl, warm the canned crushed tomatoes, beef stock, sugar, and salt together until dissolved and smooth.

7. Arrange the rolls seam-side down in a deep baking dish. Pour the tomato sauce over until the rolls are mostly submerged.

8. Cover tightly with foil and bake at 200°C for 30 minutes. Remove the foil, spoon the pan sauce over the top, and bake uncovered for another 20 minutes until tender and lightly caramelised