When it comes to weeknights, its all Greek to us! As a bonus, this delicious meal is freezable.
- Bring 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
- Meanwhile, 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.
- Combine 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
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set