½ cup orzo
1 cup chopped mushrooms
⅓ cup chopped onion
1 teaspoon minced fresh garlic (optional)
½ pound lean ground beef
3 tablespoons barbecue sauce
2 teaspoons dried basil
1 egg
Pinch salt and freshly ground pepper
1 can (28 ounces) tomatoes, with juice
3 tablespoons packed brown sugar
½ cup water
1 tablespoon freshly squeezed lemon juice
⅓ cup raisins (any variety)
3 tablespoons chopped fresh basil
1 Bring a large pot of water to a boil and cook the whole cabbage for 20-25 minutes: drain. When it is cool enough to handle, separate the leaves carefully. Set aside 8 leaves.
2 Cook the orzo in a pot of boiling water for 8-10 minutes, until the pasta is tender but firm. Drain and rinse under cold running water. Drain again and set aside.
3 Spray a non-stick skillet with cooking oil. Add the mushrooms, onion and garlic (if using) and cook over medium-high heat for 7 minutes, or until slightly browned. Transfer to a bowl. Add the orzo, ground beef, barbecue sauce, 1 teaspoon of the dried basil, egg, salt and pepper: mix well.
4 Place about ⅓ cup of the beef-orzo mixture in the centre of a cabbage leaf. Fold in the sides and roll it up. Repeat with the remaining filling.
5 Combine the tomatoes and juice, brown sugar, remaining 1 teaspoon dried basil, water and lemon juice in a food processor: puree. Add the raisins and pour the mixture into a large non-stick saucepan over medium-high heat. Bring to a boil, then reduce the heat to low.
6 Add the cabbage rolls, and cook, covered, for 1 hour and 15 minutes, turning the rolls over at the halfway point through the cooking.
Serve hot, garnished with the fresh basil.
4 Servings
