Stuffed cabbage rolls with feta and squash
These stuffed cabbage rolls with feta and squash go really well with roast meat (particularly lamb or chicken) – but they can also be served as a main vegetarian dish. They’re tender and slightly spiced – and absolutely delicious, perfect for a special dinner or a relaxed supper.
Ingredients
Method
- Peel and chop the carrots. Peel, deseed and cube the squash. Slice the leek, finely chop the garlic.
- Heat the olive oil in a pan and cook the squash, carrots, leek and garlic for about 30 minutes until they’re softened, stirring occasionally. Add a drop of water if it starts to catch.
- Let the mixture cool, then crumble in the feta, add dill, cumin seeds and cayenne pepper, and season with salt and pepper.
- Remove the hard part of the stem of the cabbage leaves. Blanch them in lightly salted water for 2-3 minutes, then drain.
- Put a large spoonful of the mixture onto a cabbage leaf, then turn two sides in and roll it up to create a little parcel. Repeat this process with the other leaves.
- Put the rolls closely next to each other in a large, shallow saucepan. Pour over the stock, and simmer gently for 10 minutes under cover.
- Serve warm.