Stuffed Cabbage Rolls

This waist-friendly dinner is sure to get the whole family excited! Feeds 4 - 6

1 bag Chinese cabbage
500g mince
½ brown onion, chopped
3tbsp. uncooked brown rice
2tbsp. parsley, chopped
salt and freshly ground pepper
1 egg
1 ¾ cups tomato sauce (optional)
3 tomatoes, blanched and chopped
2tbsp. honey

Boil Chinese cabbage in salted water till soft. While the cabbage cooks, in a pan brown the mince and onion. Turn off the heat and add the rice, parsley, salt, pepper and egg. Remove cabbage from water once cooked and divide the meat mixture between 12 large leaves. Roll the leaves up and tuck in the end so the filling stays put. Place the rolls in a deep casserole dish. Pour the tomato sauce, chopped tomato and honey over the rolls. Cover and bake in a 180° preheated oven for 1 ½ hours. Put it aside to set for a few minutes before serving and serve with green beans on the side.