Cabbage Rolls with Dill and Roasted Red Pepper by Bernice Hill
- 1 whole head of cabbage; cored
- 1 750 ml jar passata (tomato sauce)
- 4 garlic cloves; minced
- 1 cup white rice
- 1/2 cup dried dill
- 3 roasted red peppers; peeled and diced (optional)
- 500g lean ground beef
- salt & pepper
Immerse the whole cabbage in a pot of boiling salted water. Remove each leaf once it starts separating from the cabbage and drain.
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
Add garlic, 1/4 cup dill, diced peppers to the bottle of passata, cover and give a good shake.
Pour a small layer of passata into the bottom of a 13 x 9 pyrex baking dish.
If there is still a thick vein at the base of the cabbage leaves, snip it out with a pair of kitchen shears.
Take a large handful of the ground beef mixture and compress into an oblong meatball shape.
Place the oblong meatball just above where you snipped out the thick vein, fold the sides over and begin to roll upward.
Place in baking dish seam side down. Repeat for each roll, leaving a small bit of space in between each in the baking dish.
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 think it will be enough.
Cover with foil, bake for an hour at 350°F.
Photo: Bernice Hill