cabbage rolls

½ cabbage

20 g butter

1 onion

2 sticks celery

1 medium carrot

500 g beef minced

salt, pepper

2 tablespoons of basil

2 tablespoons pasta sauce

extra pasta sauce for pouring over

Drop cabbage leaves into boiling water, boil 3 to 5 minutes; drain.  Melt butter add peeeled and finely chopped onion, diced celery and grated carrot.  Saute 2 minutes.  Add mince salt, pepper, basil and pasta sauce.  Cook, stirring, until meat is well browned.  Remove from heat, drain off excess fat; cool.

Cook rice in boiling salted water 12 minutes; drain, mix into meat mixture.  Place portions of mixture into centre of each cabbage leaf, fold into neat parcels.  Arrange rolls in ovenproof dish.  Pour over extra pasta sauce and a little parmesan (this makes more edible for the kiddies).

Nutritional Facts
	Based on 120 g
	Cals	Fat	Carbs	Protein	Fibre
Cabbage rolls	202	7.0	8.9	24	3.7