Pork & dill cabbage rolls

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How to make Pork & dill cabbage rolls

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:50
  • Total Time : 1:20

Ingredients

  • 12 large savoy cabbage leaves
  • 110g (1/2 cup) arborio rice
  • 2 teaspoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon ground allspice
  • 450g pork mince
  • 1 tablespoon chopped fresh dill
  • 500ml (2 cups) Massel chicken style liquid stock
  • 250ml (1 cup) thickened cream
  • 1 teaspoon finely grated lemon rind
  • 2 teaspoons chopped fresh dill, extra

Method

  • Step 1 Bring a saucepan of lightly salted water to the boil over medium-high heat. Simmer the cabbage for 3 minutes or until tender. Transfer to a colander to drain. Add the rice to the water. Cook for 15 minutes or until tender. Rinse under cold water. Drain
  • Step 2 Meanwhile, heat the oil in a frying pan over medium heat. Cook onion, stirring, for 3 minutes or until soft. Add garlic and cook for 1 minute or until aromatic. Stir in the allspice. Set aside to cool.
  • Step 3 Combine the mince, rice, onion mixture and dill in a bowl. Season with salt and pepper. Divide into 12 portions. Place 1 cabbage leaf on a clean work surface. Remove thickest part of stem. Place 1 portion of filling on stem end. Fold in ends. Roll up to enclose. Repeat with remaining cabbage and filling. 4 Place rolls, in a single layer, in a large saucepan. Add stock. Cover. Cook for 20 minutes. Transfer rolls to a serving dish. Reserve 1/4 cup of cooking liquid. 5 Cook the cream, lemon rind and reserved cooking liquid in a saucepan for 10 minutes or until sauce thickens. Stir in extra dill. Season with salt and pepper. Drizzle over the rolls.pork & dill cabbage rolls

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