dinner · dairy-free
Pork and rice cabbage rolls in tomato
Cabbage leaves wrapped around a dill-scented pork and rice filling, then simmered slowly in tomato until everything is tender.
- Time
- 90min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blanch the cabbage leaves until pliable and trim out any thick ribs. Mix the pork with the cooked rice, minced onion, dill, salt and pepper.
-
2
Put a portion of filling on each leaf, fold in the sides and roll up. Pack the rolls seam side down in a small pot.
-
3
Pour in the passata and a splash of water, cover, and simmer gently until the cabbage is tender.
-
4
Start checking after 40 minutes: the filling is done when it reaches 160°F (71°C).
