- 1 small finely chopped Onion, Red
- 1 small finely chopped Carrot
- 400g diced can Tomato, Beef
- 100g chargrilled finely chopped Red Capsicum Large, Mixed Colours
- 400g Bitter Gourd
Preparation:Heat oil. Add onion, carrot and garlic. Cook until tender. Add mince. Cook, until browned. Add tomato paste and tomatoes. Bring to the boil, stirring. Simmer & Stir for 40 minutes. Stir in capsicum and basil. Remove from heat and cool. Bring a pan of salted water to the boil. Add 4 leaves to pan. Cook for 1 minute, refresh in a bowl of cold water. Drain and pat dry with paper towel. Repeat with remaining leaves. Place 1 cabbage leaf on a flat surface. 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 a large bamboo steamer over a wok of simmering water. Place cabbage parcels, seam side down, in steamer. Cover with lid. Steam for 3 to 5 minutes.