Stuffed Cabbage Rolls with Minced Meat and Feta

I love my veggies and this dish is filled with them. You can easily swap around ingredients, for example adding carrot instead of pepper or using turkey mince instead of beef. If you want to go fully vegetarian, you can even leave the minced meat out altogether.

I dare you to be creative, mix it up! So let’s get started;

Ingredients

This dish serves 2-3 people.

• 8 leaves of Savoy cabbage

• 200g minced meat

• 1 white onion

• 1 yellow pepper

• 100g mushrooms

• 3 garlic cloves

• 100g feta

• 1 tsp smoked paprika

• 0.5 tsp mustard seeds

• 1 tsp ground cumin

• Pepper & salt

• Olive oil

Method

• Preheat your oven to 180º C.

• Tear off 8 outer leaves of your Savoy cabbage and leave them whole. Chop the rest of your vegetables into small cubes.

• Pan fry the onion, garlic, mushrooms and pepper with olive oil. Then add the spices and the minced meat and season to taste. Make sure the meat is just cooked, it will still go into the oven as well. Turn off the heat and crumble the feta over the top.

• In the meantime cook the cabbage leaves in a large pan of boiling, salted water. It takes around 6 minutes to soften the leaves so they become more pliable. Then remove the cabbage leaves and place them into some ice water.

• Drain the cabbage leaves and lay them on a chopping board. Take a couple of tablespoons of the meat and veggies mix and place in the middle of the leaf. Fold in the sides and then roll up the leaf from bottom to top so that all the filling is wrapped nicely.

• Repeat the process with the other leaves and place them into an oven dish. Drizzle with a little bit of olive oil and sprinkle with some rock salt and place into the preheated oven.

• Leave the cabbage rolls to cook in the oven for about 15-20 minutes. You are looking for a slight browning on the leaves.

Enjoy!