Pork and cabbage rolls

Instructions

1. Place rice in a medium saucepan with 1½ cups (375ml) of water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
2. Meanwhile, boil, steam or microwave cabbage leaves until just tender. Drain. Refresh under cold water and drain. Remove and discard thick stem part from each cabbage leaf.
3. Heat a large non-stick frying pan over medium-high heat. Cook pork, stirring to break up lumps, for 5–7 minutes or until browned. Transfer to a bowl.
4. Heat oil in same pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add paprika and chilli and cook, stirring, for 1 minute. Add rice, pork and 400g tomatoes. Bring to the boil and remove from heat. Season with salt and pepper.
5. Meanwhile, process remaining tomatoes in a food processor until smooth. Season puree with salt and pepper.
6. Preheat oven to 180°C or 160°C fan-forced. Working with 1 at a time, place ½ cup mince mixture in the centre of each cabbage leaf. Roll to enclose filling.
7. Spread a little tomato puree over the base of a 30cm x 20cm (6cm deep) ovenproof dish. Top with cabbage rolls. Pour over remaining puree and bake, covered, for 1 hour or until tender. Serve.