Cabbage Rolls Stuffed with Pork and Rice

Bring a large pot of salted water to a boil. Carefully remove 12-14 outer cabbage leaves and blanch them for 3-4 minutes until pliable. Drain and set aside.

Preheat your oven to 180°C (160°C fan).

In a bowl, mix together the pork mince, cooked rice, half the chopped onion, half the garlic, beaten egg, 1 teaspoon paprika, salt, and pepper.

Heat the olive oil in a pan and cook the remaining onion and garlic for 5 minutes. Add the tinned tomatoes, tomato paste, remaining paprika, oregano, salt, and pepper. Simmer for 10 minutes.

Cut out the thick stem from each cabbage leaf. Place 2-3 tablespoons of filling in the center of each leaf.

Fold the sides in and roll up tightly to enclose the filling.

Spread a thin layer of tomato sauce in a large baking dish. Arrange the cabbage rolls seam-side down in the dish.

Pour the remaining tomato sauce over the rolls.

Cover with foil and bake for 1 hour until the filling is cooked through.

Serve hot with a dollop of Jersey sour cream and chopped parsley.