Halve cabbage and separate into leaves.
Blanch leaves in boiling water for 11/2 minutes and refresh in iced water.
Mix mince with remaining ingredients and season.
Place a cabbage leaf on a board, spoon a tablespoon of mince mixture in the centre and roll to enclose.
Repeat with remaining cabbage leaves and filling.
Steam rolls for 15 minutes or until cooked through, making sure they don’t touch water.
Serve with steamed white rice, soy sauce and sweet chilli sauce.
Note: Look out for a beef and ostrich mince mixture, exclusive to Pick n Pay butcheries.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.