We’re all about finding delicious, healthy, and budget-friendly recipes for you to try here at the SDC and today’s dish is the perfect example: Stuffed Cabbage Rolls with Rice and Mince. This dish has a dreamy combination of Greek flavours that can be whipped up in a breeze! It’s destined to become a go-to dinner for busy weeknights.


Here are the ingredients you need:

1. 500 grams of pork and veal mince
2. A garlic clove, finely chopped
3. Two green onions, chopped
4. A tablespoon of chopped fresh dill leaves
5. Two tablespoons of chopped fresh parsley
6. A teaspoon of paprika
7. Half a cup of white rice
8. Two tablespoons of extra virgin olive oil
9. 410 grams of canned tomato purée
10. Two tablespoons of chopped fresh basil
11. Extra fresh basil leaves, to serve
12. Salt and pepper, to season
13. 8 cabbage leaves


Kick things off by bringing a large saucepan of water to a boil over high heat. Cook the cabbage leaves in batches for 2 to 3 minutes or until they turn bright green. Drain the leaves and place them on a tray that’s lined with a paper towel. Set aside to cool completely.

Combine mince, garlic, onion, dill, parsley, paprika, and rice in a bowl. Season well with salt and pepper.

Cut about 4 centimetres of the thick vein from each cabbage leaf. Add two generous tablespoons of the mince mixture to the base of the leaf. Roll it up and fold the sides to seal the filling. Repeat with the remaining leaves and mince mixture.

Then, heat some oil in a large, deep frying pan over medium-high heat. Gently place the cabbage rolls in the pan. Cook for about two minutes before adding the tomato purée, one-third a cup of cold water, and basil. Mix well the sauce well and bring the ingredients to a simmer. Reduce the heat to low and cover. Simmer for a further 45 minutes or until the mince is cooked through and the rice is tender. Top it all off with some extra basil. Pretty easy, eh?