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Cabbage Rolls

500gm Beef or Pork mince
1 tablespoon Wellyboots Olive Oil
1 small onion, chopped finely
1 small carrot, chopped finely
2 garlic cloves, crushed
¼ red wine
1/3 cup finely chopped fresh basil or
1 teaspoon of dried basil
400 gm tinned tomatoes or
600gm of finely chopped ripe tomatoes
1 tablespoon tomato paste
12 large savoy cabbage leaves 
700ml bottle of Sugo (Italian sauce) keep for cooking at end
On medium heat, warm oil in heavy based saucepan 

Add onion, carrot and garlic. Cook stirring till onion is soft. Add mince. Stir continually to break up mince as it browns. Add wine, tomatoes and tomato paste. Bring to boil allow to simmer for approximately 45 minutes. Remove from heat allow to cool. Bring a large saucepan of salted water to the boil. Add 4 leaves to pan at a time. Cook for 1 to 2 minutes until soft. Refresh in bowl of cold water, drain, dry with paper towel. Repeat with rest of leaves. Lay each cabbage leaf flat, place ¼ cup of mixture at stem end, fold edges in and roll firmly. Place seam side down in casserole with each one. Pour over Sugo, cover and cook approximately 1 hour till rolls are tender.

Serves: 6

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