stuffed cabbage roll

Serves: 2

Ingredients:
½ cup brown rice
2 cups water
1 tablespoon olive oil
¼ cup diced onion
¼ cup diced carrots
¼ cup diced celery
1 teaspoon salt
1 teaspoon black pepper
½ cup diced red pepper
2 cloves garlic, minced
1½ teaspoons parsley chopped
1 teaspoon thyme
160g chicken mince
1 litre chicken stock

Method:
cook rice according to the packet instructions.
heat oil and sauté onion, carrots and celery. season with salt and pepper until it is tender.
in the same pot add pepper, garlic, parsley, thyme and chicken mince let is simmer for 1 minutes.
add some chicken stock to the pot cover with a lid and simmer until chicken is cooked. mix with brown rice and set aside.
to blanch cabbage leaves bring the remaining stock to boil in a pot and add cabbage leaves for 7-10 minutes or till softened. remove cabbage leaves and set aside. stuff each leave with chicken rice mixture and roll tightly each leaf. poach the stuffed leaves in the stock and serve.