Stuffed cabbage rolls

Ingredients

• 1 leek
• 750 g carrots
• 4 cloves of garlic
• 25 g toasted almonds , plus extra to serve
• a few sprigs of fresh dill
• 50 g 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.

ENJOY YOUR MEAL