Cabbage Rolls - cooking recipe

Ingredients

10 None cabbage leaves, halved, ribs removed
1 lb ground beef
2 None medium onions, finely chopped
5.25 oz long grain rice
3 tbsp fresh mint leaves, chopped
3 tbsp fresh dill, chopped
3 tbsp fresh parsley leaves, chopped, plus extra to serve
4 cloves garlic, minced
1/3 cup tomato paste
1 tbsp butter
None None lemon wedges, to serve

Preparation

Cook cabbage leaves in boiling salted water for 10 mins, until soft. Drain then let cool.
Meanwhile, combine ground beef, onions, rice, herbs and garlic. Season. Place cabbage leaves on a flat work surface and spoon a heaped tablespoon of filling along base of each leaf, leaving space on the sides. Fold in sides and roll up tightly. Squeeze firmly to form a log.
Pack rolls closely together, seam-side down, in a wide, shallow pan with a lid. Whisk together tomato paste and 2 cups water. Pour over rolls. Dot with butter then cover and bring to a boil. Reduce heat to low and simmer, covered, for 40 mins, until cooked through.
Transfer rolls to a serving plate. Drizzle with cooking juices, sprinkle with extra parsley and serve with lemon wedges.