These rolls take a bit of time but are a family favourite. Feta works well mixed through the meat mix as are pine nuts for extra texture. Don’t discard those dark outer leaves they are larger and so good for you.
Bring a large pot of water to the boil and add 2 -3 cabbage leaves at a time to cook for 2 minutes or until softened.
Remove and drain and when cool enough to handle. Cut away the thick end of the spine so you have a V cut out of the leaf but leave the whole leaf intact. Continue until all the leaves are wilted and trimmed.
In a small fry pan, heat the oil and gently cook the onion and garlic for 2-3 minutes until well softened.
In a large bowl mix the beef mince with the cooked garlic, onion then add the spices, salt, pepper and washed rice.
Taking one leaf at a time, place 1 or 1 ½ tablespoons of meat mixture along one side of the leaf. Tuck in each end and roll into a cigar.
Continue until all the meat mix has been used.
Carefully layer the cabbage rolls in a large pot and cover with water.
Bring to a boil, cover then reduce the heat to low and cook for 1 hour.
To serve, drain the water and serve the rolls with quarters of lemon and plenty of salt and pepper.
1 large green cabbage leaves carefully removed, first remove the dark green leaves, then cut the core out from the cabbage then peel off the leaves one by one
1 tablespoon Cooking oil
1 onion, peeled and finely chopped
3 Garlic Cloves crushed
500 grams beef osso bucco
2 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons Salt
1 teaspoon freshly cracked black pepper
2 cups white or brown short grain rice well washed and drained
Lemon to serve