Ingredients (4 servings)
1 tablespoon olive oil
1 small brown onion, finely chopped
1 small carrot, finely chopped
2 garlic cloves, crushed
400g beef mince
¼ cup Beef stock
2 tablespoons tomato paste
400g can diced tomatoes
100g chargrilled red capsicum (Bell peppera), finely chopped
1/3 cup finely chopped fresh basil leaves
12 large cabbage leaves, bases trimmed
Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Add stock, tomato paste and tomatoes. Bring to the boil, stirring. Reduce heat to low. Simmer, stirring occasionally, for 40 minutes or until sauce thickens. Stir in capsicum and basil. Remove from heat. Allow to cool for 20 minutes.
Meanwhile, bring a large saucepan of salted water to the boil. Add 4 leaves to pan. Cook for 1 minute or until softened. Refresh in a bowl of cold water. Drain and pat dry with paper towel. Repeat with remaining leaves.
Place 1 cabbage leaf on a flat surface. Place ¼ cup mince mixture at stem end of leaf. Fold edges in and roll up firmly to enclose filling. Repeat with remaining leaves and mince mixture.
Place a large bamboo steamer over a wok or large saucepan of simmering water. Place cabbage parcels, seam side down, in steamer. Cover with lid. Steam for 3 to 5 minutes or until cabbage is tender. Serve.