Step 1

Bring a large saucepan of water to the boil over high heat. Cook cabbage leaves, in batches, for 2 to 3 minutes or until bright green. Drain on a tray lined with paper towel. Set aside to cool completely.

Step 2

Combine mince, garlic, onion, dill, parsley, paprika and rice in a bowl. Season well with salt and pepper.

Step 3

Cut about 4cm of the thick vein from each cabbage leaf. Place 1 leaf on a flat surface. Spoon 2 heaped tablespoons of mince mixture along the base of leaf. Roll up cabbage leaf, folding in sides, to enclose filling. Repeat with remaining leaves and filling.

Step 4

Heat oil in a large, deep frying pan over medium-high heat (see notes). Place cabbage rolls in pan, in a single layer. Cook for 2 minutes. Pour over combined tomato purée, 1/3 cup cold water and basil. Bring to a simmer. Reduce heat to low. Cover. Simmer for 45 minutes or until mince is cooked through and rice is tender. Serve sprinkled with extra basil.