Stuffed Cabbage Leaves


Serves 2

6 cabbage leaves, e.g. Savoy

1/2 onion, chopped

1 carrot, peeled and chopped

200 g mince, e.g. lamb

1 Tbs oil

3 Tbs basmati rice

1 tsp dried thyme

1 tsp dried dill

1  tsp paprika

1 Tbsp tomato puree

Salt and pepper to taste

4 Tbsp plain yoghurt


Place the cabbage leaves in a pan of boiling water for 4 minutes, turning half way so they wilt.

Set aside the hot water from the pan.

Sauté the onions and carrots in the oil.

Add the herbs, tomato paste, salt and pepper and rice.

Cook for 2-3 minutes more then add 3 Tbsp of the cabbage water.

Cook until the rice is almost cooked adding more water in stages.

Place 1/6 of the mixture in each leaf and fold in the sides then roll from the soft end to the stalk.

Arrange in a heavy bottomed saucepan.

Pour cabbage water to cover half way.

Place a plate on top and press down to flatten as much as possible, then leaving the plate still on top, cover with the lid.

Cook for 1/2 hour at low heat or until the rice is cooked.

Serve with helpings of yoghurt.

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