Name: Red cabbage & beef rolls
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: 1 red cabbage (you’ll need 8 leaves – see tip, below, for using leftovers) -; 250g pouch microwave brown rice -; 1 red onion, finely chopped -; 500g beef mince -; 2 tsp mixed dried herbs -; 2 garlic cloves, finely grated -; 3 rosemary sprigs, leaves picked and chopped -; 1 egg -; 1 tbsp tomato purée -; 1 tbsp olive oil -; 1 red onion, finely chopped -; 1 carrot, finely chopped -; 1 garlic clove, finely chopped -; ½ tsp ground cumin (optional) -; 1 tbsp tomato purée -; 2 x 400g cans chopped tomatoes -; ¼ small bunch of thyme, finely chopped -

Ingredients for - Red cabbage & beef rolls

1. 1 red cabbage (you’ll need 8 leaves – see tip, below, for using leftovers)

2. 250g pouch microwave brown rice

3. 1 red onion, finely chopped

4. 500g beef mince

5. 2 tsp mixed dried herbs

6. 2 garlic cloves, finely grated

7. 3 rosemary sprigs, leaves picked and chopped

8. 1 egg

9. 1 tbsp tomato purée

10. 1 tbsp olive oil

11. 1 red onion, finely chopped

12. 1 carrot, finely chopped

13. 1 garlic clove, finely chopped

14. ½ tsp ground cumin (optional)

15. 1 tbsp tomato purée

16. 2 x 400g cans chopped tomatoes

17. ¼ small bunch of thyme, finely chopped

How to cook deliciously - Red cabbage & beef rolls

1 . Stage

Bring a large pan of salted water to the boil and cook the cabbage leaves for 4-5 mins until just softened and pliable. Drain and leave to cool slightly.

2 . Stage

Meanwhile, mix the rice, onion, beef mince, herbs, garlic, rosemary, egg and tomato purée together in a large bowl using your hands.

3 . Stage

Working with one cabbage leaf at a time, cut away any bits of the hard core. Divide the filling between the leaves, placing a spoonful in the middle of each. Roll or fold the leaf around the filling to enclose and transfer the rolls a plate – don’t worry if you can see the filling poking through any tears as it will be covered with sauce, but do try to roll the leaves tightly. Heat the oven to 200C/180C fan/gas 6.

4 . Stage

For the sauce, heat the oil in a large pan over a medium-low heat and fry the onions and carrots, covered, for 8-10 mins, stirring occasionally until soft but not golden. Stir in the garlic, cumin (if using) and tomato purée, and cook for 1 min more. Add the tomatoes and thyme, stir and season well with salt and black pepper. Cook for 5-10 mins more to thicken slightly.

5 . Stage

Spoon a layer of the sauce into a roasting tin or ovenproof pan that will hold all the cabbage rolls snugly. Arrange the rolls in a single layer, then spoon over the remaining sauce. Bake for 35-40 mins until the rolls are cooked through and the sauce is bubbling at the edges.