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Pork & dill cabbage rolls
Pork & dill cabbage rolls
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Weeknight Greek-inspired meal perfect for freezing.
Ingredients:
  • 12 large savoy cabbage leaves
  • 110g (1/2 cup) arborio rice
  • 9.20 gm olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 tsp ground allspice
  • 450g pork mince
  • 20.00 ml chopped fresh dill
  • 500ml (2 cups) chicken style liquid stock
  • 250ml (1 cup) thickened cream
  • 1 tsp finely grated lemon rind
  • 2 tsp chopped fresh dill, extra
Instructions:
  • 1. Boil salted water in a saucepan. Simmer cabbage for 3 minutes until tender. Drain in a colander. 2. Add rice to the water. Cook for 15 minutes until tender. Rinse with cold water and drain.
  • Heat oil in a frying pan over medium heat. Sauté onion for 3 minutes until soft. Add garlic and cook for 1 minute until fragrant. Stir in the allspice and allow to cool.
  • In a bowl, mix mince, rice, onion, and dill. Season with salt and pepper, then divide into 12 portions. Place a cabbage leaf on a clean surface, remove the stem, and add one portion of filling. Fold and roll to enclose. Repeat for all portions. Place rolls in a saucepan, add stock, cover, and cook for 20 minutes. Transfer rolls to a dish. Reserve 1/4 cup of cooking liquid. In a saucepan, cook cream, lemon rind, and reserved liquid for 10 minutes until thickened. Stir in extra dill, season with salt and pepper, and drizzle over the pork and dill cabbage rolls.

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