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Stuffed Cabbage Rolls
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Stuffed cabbage rolls

Stuffed Cabbage Rolls
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30 mins
Super easy

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Lizzie Harris

Ingredients

1 leek

750g carrots

4 cloves of garlic

25g toasted almonds, plus extra to serve

a few sprigs of fresh dill

50g feta cheese

2 tablespoons olive oil, plus a drizzle extra

1 teaspoon cumin seeds

8 big savoy cabbage leaves

Method

  1. Preheat the oven to 180ºC/gas 4.
  2. Trim and finely chop the leek, chop the carrots, and peel and finely chop the garlic. Chop the almonds, plus a few extra to serve, then toast until golden. Pick the dill, then cube the feta.
  3. Heat the oil in a pan over a low-medium heat, and sauté the leek and carrots for a few minutes. Add the garlic, cumin seeds and a splash of water, season, then cover and gently cook until the veg is soft, about 5 minutes. Stir often, adding water if it catches.
  4. Blanch the cabbage leaves in boiling salted water for 2 to 3 minutes, drain and lay out on a board. Fold most of the almonds, the dill and feta into the veg mix, then spoon 3 tablespoons into the centre of each leaf.
  5. Roll up and place, seam-side down, in a baking dish. Drizzle with oil, cover and bake for 15 minutes. Serve with a the reserved almonds on top.

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