Ingredients

Method

• 2 T canola oil
• 1 large onion, diced
• sea salt and freshly ground black pepper, to taste
• 4 cloves garlic, finely grated
• 1 kg Woolworths free-range lamb mince
• 10 g parsley, finely chopped
• 2 T Woolworths 11-in-1 spice mix
• 1 large white cabbage
• 1 x 400 g jar Woolworths sweet onion relish
For the yellow rice:
• 300 g basmati rice, rinsed
• 3 cups water
• 1 T ground turmeric
• 100 g Woolworths Thompson seedless raisins
• 2 T butter
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Heat the oil in a pan over a medium heat, then add the onion and season lightly with salt. Once the onions have softened and are just taking on some colour, add the garlic and cook for 1 minute. Remove from the heat.

2. Place the onion and garlic in a large mixing bowl and allow to cool for 1 minute. Add the mince, parsley, spice mix and season. Mix to combine, then set aside while preparing the cabbage.

3. Bring a large saucepan of water to the boil. Carefully separate the cabbage leaves and plunge into the boiling water for 1 minute, or until they become soft and pliable.

4. Pour the onion relish into the base of an ovenproof dish, then fill the empty jar halfway with water and shake. Add to the dish and stir.

5. Shape the mince into balls slightly larger than a golf ball, then wrap each one in a cabbage leaf, forming a tight ball. Tightly pack the wrapped balls in the dish.

6. Bake for 30 minutes, spooning over some of the sauce if necessary to prevent them from browning too much.

7. Meanwhile, make the rice. Place the rice and water into a saucepan, then add the turmeric, raisins, butter and salt.

8 Place over a medium heat and bring to a boil. Once boiling, reduce the heat to its lowest and cover with a lid. Cook for 20 minutes or until the rice has absorbed all the water. Serve with the cabbage- wrapped mince.

Find more cabbage recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi