Recipe: Cabbage rolls with dill and roasted red pepper

This Cabbage Roll recipe features rice and beef filled cabbage leaves covered in a dill-icious tomato sauce and baked to perfection. Make your own cabbage rolls like a Baba. 

Ingredients

• 1 head of cabbage; cored
• 1 750 ml jar passata (tomato sauce)
• 4 garlic cloves; minced
• 1 cup white rice (I used basmati because that’s what I had. You can use long grain too)
• 1/2 cup dried dill
• 3 roasted red peppers; peeled and diced (optional)
• 500 g lean ground beef
• salt and pepper

Ingredients

1. Immerse the whole cabbage in a pot of boiling salted water. Remove each leaf once it starts separating from the cabbage and drain.
2. In a bowl, combine 1/4 cup passata, 2 garlic cloves, salt, pepper, rice and 1/4 cup dill into the hamburger and mix well
3. Add garlic, 1/4 cup dill, diced peppers to the bottle of passata, cover and give a good shake.
4. Pour a small layer of passata into the bottom of a 13 x 9 pyrex baking dish.
5. If there is still a thick vein at the base of the cabbage leaves, snip it out with a pair of kitchen shears.
6. Take a large handful of the ground beef mixture and compress into an oblong meatball shape.
7. Place the oblong meatball just above where you snipped out the thick vein, fold the sides over and begin to roll upward.
8. Place in baking dish seam side down. Repeat for each roll, leaving a small bit of space in between each in the baking dish.
9. Pour the rest of the passata over top of the rolls, filling the dish until just the tops of the rolls are out of the passata. You can add a bit of water if you don’t thing it will be enough.
10. Cover with foil and bake for an hour at 350 F.

You can find the full post for this recipe, including more great photography, on Dish ‘n’ the Kitchen.