Ingredients
2 tsp olive oil225 g mushrooms, sliced
3 cups cabbage, sliced
1 1/2 tsp dried oregano, divided
2 garlic cloves, crushed and divided
2 cups beef stock
2 cups chicken stock
2 cups water
1 tbs tomato paste
1/2 cup long-grain rice
2 tbs skim milk
170 g premium lean ground beef
1 large egg
1/4 cup grated parmesan, divided
3 tbs parsley, chopped and divided
3/4 tsp cracked black pepper
1/2 cup roast red capsicum, chopped
Method
1. Heat oil in stockpot over medium-high heat.
2. Add mushroom and sauté for 4 minutes.
3. Stir in cabbage, 1 tsp of the oregano and half of the garlic; cook for 1 minute. Add stocks, water and tomato paste. Reduce heat to medium.
4. Mix rice and milk in a bowl. Add beef, egg, parmesan, 1 1/2 tbs of the parsley, pepper and remaining oregano and garlic. Form teaspoon-sized amounts of mixture into mini-meatballs.
5. Simmer mini-meatballs in stock mixture until rice cooks, about 15 minutes.
6. Add capsicum and remaining parsley. Season with more pepper if necessary.
2. Add mushroom and sauté for 4 minutes.
3. Stir in cabbage, 1 tsp of the oregano and half of the garlic; cook for 1 minute. Add stocks, water and tomato paste. Reduce heat to medium.
4. Mix rice and milk in a bowl. Add beef, egg, parmesan, 1 1/2 tbs of the parsley, pepper and remaining oregano and garlic. Form teaspoon-sized amounts of mixture into mini-meatballs.
5. Simmer mini-meatballs in stock mixture until rice cooks, about 15 minutes.
6. Add capsicum and remaining parsley. Season with more pepper if necessary.
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