Stuffed Cabbage Rolls in Tomato Sauce

Stuffed Cabbage Rolls in Tomato Sauce


1 cup long grain rice

2 cups water

1 tablespoon olive oil

1 onion, finely chopped

 Large pinch of all spice

1 teaspoon ground cumin

large pinch of nutmeg

500g lamb mince

4 cloves garlic, crushed

1/3 cup toasted pine nuts

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped sultanas

1 large head cabbage (take 8 evenly sized cabbage leaves)


1 onion, finely chopped

1 tablespoon oil

400g can diced tomatoes

½ cup vegetable stock

½ teaspoon chilli powder

½ teaspoon sugar

Step by step

  • In a large microwave safe glass bowl, add the rice and water. Cover and cook for 14-16 minutes on HIGH (100%), stirring after 7-8 minutes. Set aside.
  • In a large microwave safe glass bowl mix the oil, onion, all-spice , cumin, nutmeg, mince and garlic. Cook for 8-10 minutes on MEDIUM HIGH (70%), stirring every 2 minutes. Drain well.
  • Place pine nuts on paper towel on a microwave safe plate. Cook on HIGH (100%) for 2-3 minutes, stirring every 30 seconds until toasted.
  • Add the mint, parsley, pine nuts and sultanas to the mince. Mix well.
  • Add the rice to the mince mixture. Mix well and set aside.
  • Place the cabbage leaves in a shallow microwave safe dish. Cover and cook for 3 minutes on HIGH (100%).
  • Fill each cabbage leaf with the mince and rice mixture. Wrap the leaves from the sides in and fold over. Secure with a toothpick. Set aside.
  • To make the sauce, add the onion and oil in a medium microwave safe glass bowl. Cook for 2 minutes on HIGH (100%).
  • Add remaining ingredients. Cook for 3 minutes in HIGH (100%).
  • In a 2 litre microwave safe dish, add the cabbage rolls and cover with the sauce. Cover and cook for 8 minutes in HIGH (100%), turning after 4 minutes.

Serves 4

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