PORK & DILL CABBAGE ROLLS
- 12 Large Cabbage leaves
- 110 g Arborio rice (1/2 cup)
- 2 tsp Olive Oil Extra Virgin
- 1 Brown Onion Finely Chopped
- 2 Cloves Garlic Finely chopped
- 1/2 tsp Allspice Ground
- 450 g Pork Mince
- 1 tbsp Fresh Dill Chopped
- 500 ml Chicken stock (2 cups)
- 250 ml Thickened cream (1 cup)
- 1 tsp Lemon Rind Finely grated
- 2 tsp Fresh Dill Chopped
Bring a saucepan of lightly salted water to the boil over medium-high heat. Simmer the cabbage leaves for 3 minutes or until tender. Gently transfer to a colander to drain.
Add the rice to the water. Cook for 15 minutes or until tender. Rinse under cold water and drain.
While the rice is cooking, 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.
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 the thickest part of the stem.
Place 1 portion of filling on the stem end. Fold in ends, then roll up to enclose.
Repeat with remaining cabbage and filling.
Place rolls, in a single layer, in a large saucepan. Add stock, cover and cook for 20 minutes.
Transfer rolls to a serving dish. Reserve 1/4 cup of cooking liquid.
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 pork & dill cabbage rolls and serve.