Stuffed cabbage rolls have been given a wonderfully cheesy makeover. These satisfying rolls are bursting with mince beef, cheese, rice and vegetables making the perfect hearty supper. Swapping flour wraps for fresh cabbage makes this delicious dish a healthy alternative!
Preheat the oven to gas 6, 200°C, 180°C.
For the filling, heat the olive oil in a large saucepan, and fry the onion, carrot and celery over a medium heat until softened. Add the garlic and fry for a further 2 minutes. Add the mince, turn up the heat and fry for a further 5-6 minutes or until golden brown. Add the tomato purée. Season well, add the rice and cook through for 2 minutes. Set aside to cool.
For the tomato sauce, heat the olive oil and fry the onion for 3-4 minutes or until softened. Add the garlic and fry for another minute. Add the chopped tomatoes and caster sugar, season well, and simmer for 10-15 minutes. Stir in the basil and set aside.
Place the cabbage leaves in a large pan of boiling salted water and cook for 1-2 minutes or until tender. Remove from the pan and plunge into iced water. Drain well and set aside.
Place two spoonfuls of the rice and mince mixture in the middle of each cabbage leaf, fold over the sides and roll up, ending up with the seam on the bottom. Repeat until all the mixture is used up.
Spoon half the tomato sauce over the base of an ovenproof dish, place the stuffed cabbage rolls on top, and pour the remaining tomato sauce over. Scatter with the grated Cheddar cheese. Bake for 30 minutes or until the cabbage is tender and the cheese has melted.
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