Greek-style Mince Cabbage Rolls

Preheat oven to 180°C (160°C fan-forced). Heat oil in a large non-stick frying pan over medium-high heat. Add garlic and onion and cook for 3-4 minutes or until softened. Add mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add half the passata, season and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5-6 minutes or until sauce slightly thickens. Stir through herbs and rice and set aside for 15 minutes to cool.

Meanwhile, bring a large saucepan of salted water to the boil. Add 4 cabbage leaves to pan. Cook for 1 minute or until softened. Refresh in a bowl of cold water. Drain on paper towel. Repeat with remaining leaves.

Place 1 dry cabbage leaf on chopping board and place 1/4 cup mince mixture at stem end of leaf. Fold edges in and roll up firmly to enclose filling. Repeat with remaining leaves and mince mixture.

Place cabbage rolls in a lightly oiled 2-L capacity (8-cup) baking dish, pour over remaining passata, sprinkle with feta and bake for 20-25 minutes or until cabbage is tender.

Sprinkle cabbage rolls with extra dill and serve with salad and lemon wedges.