Pork & beef cabbage rolls with mustard greens

Bring a pot of salted water to the boil. Gently remove cabbage leaves and place in boiling water for 1 minute. Using tongs, remove leaves individually, drain in a colander, cool, then pat dry.

Combine the minces, garlic, tomato paste, onion, rice, parsley and oregano in a bowl. Season. Mix together well, then roll tablespoon amounts into cigar shapes. Place a mince roll on the base of a cabbage leaf and roll up, folding in sides of the leaf as you do so, to prevent roll bursting while cooking. Repeat with remaining rolls and cabbage leaves.

Tightly pack the rolls in a single layer in a heavy-based casserole dish – depending on size of dish you might have to cook them in 2 batches. Add enough warm stock to come halfway up the rolls and drizzle rolls with olive oil. Cover with foil then put a plate on top to weight them down. Put a lid on the casserole dish and cook over low heat for 35-40 minutes, until the rolls are tender and the rice is cooked. (Insert a skewer or toothpick to check.)

To make the mustard greens, bring a pot of salted water to the boil. Add the spinach, silverbeet and witloof and blanch for 2 minutes. Drain, then squeeze out liquid. Put greens in a bowl and mix in the lemon juice, mustard and oil. Season.

To serve, arrange small mounds of mustard greens on a serving platter. Top each with a cabbage roll, drizzle with a little cooking liquor and garnish with chives.

From Taste magazine, October 2010.