Mince, rice and tomato stuffed cabbage leaves | Spekko Rice
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Mince, rice and tomato stuffed cabbage leaves

Mince, rice and tomato stuffed cabbage leaves

This baked dish is meaty and saucy and the feta crust makes it just delicious. To boot, it is a really cost-effective. 

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    • 4 cabbage leaves, blanched
    • 30 ml (2 tbsp) butter
    • 1 large onion, finely chopped
    • 5 ml (1 tsp) fresh ginger, finely grated
    • 250 g beef mince
    • 125 ml (½ cup) canned tomatoes
    • 15 ml (1 tbsp) sugar
    • salt and freshly ground black pepper to taste
    • 250 ml (1 cup) cooked Spekko India Gate Basmati Rice
    • 2 rounds feta cheese, crumbled


    1. Preheat the oven to 180 °C and grease baking dish.
    2. In a frying pan, melt butter and add onion and ginger. Fry for 3-4 minutes.
    3. Add mince and fry for 4-5 minutes or until browned. Add tomatoes and sugar and simmer for 8-10 minutes or until thickened.
    4. Season to taste with salt and pepper and stir in Spekko Basmati Rice.
    5. Divide mixture between cabbage leaves, fold into a parcel and place in baking dish.
    6. Sprinkle with feta and bake for 10-15 minutes or until heated through and golden brown on top. Serve immediately.

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