Savoy cabbage parcels
Simon Rimmer does the humble cabbage proud with this iron-rich, bargain dish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 25 - 35 mins
- Heat the oven to 200C/fan 180C/gas 6. Toss the squash in a little olive oil, mix with the garlic and season. Roast for 15 minutes or until tender. Mix with the bulgar and mint.
- Fry the onion until soft, then add the mince and cook until well browned. Mix in with all the other filling ingredients,
- Divide the mix between the leaves and roll up (secure with cocktail stick if necessary). To make the yoghurt sauce, simply combine all the ingredients. Serve the parcels hot or cold. If you want them hot, pop into an ovenproof dish, with a tiny splash of water in the bottom, cover with foil and warm at 180C/fan 160C/gas 4 for about 10 minutes. Serve the parcels with the sauce on the side.
Per serving
184 kcalories, protein 10.8g, carbohydrate 12.9g, fat 10.3 g, saturated fat 4.1g, fibre 3.9g, salt 0.12 g
Recipe from olive magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/259628/
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Ingredients
- 12 Savoy cabbage leaves, well blanched in salted water
FOR THE FILLING
- 150g butternut squash , cubed
- olive oil
- 1 garlic clove , crushed
- 200g cooked bulgar wheat
- a small bunch of mint , chopped
- 1 onion , finely chopped
- 200g minced lamb
FOR THE YOGHURT SAUCE
- 150g Greek yogurt
- ½ cucumber , grated
- ½ lemon , juiced
- 1 garlic clove , crushed
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 25 - 35 mins
Ingredients
- 12 Savoy cabbage leaves, well blanched in salted water
FOR THE FILLING
- 150g butternut squash , cubed
- olive oil
- 1 garlic clove , crushed
- 200g cooked bulgar wheat
- a small bunch of mint , chopped
- 1 onion , finely chopped
- 200g minced lamb
FOR THE YOGHURT SAUCE
- 150g Greek yogurt
- ½ cucumber , grated
- ½ lemon , juiced
- 1 garlic clove , crushed
Per serving
184 kcalories, protein 10.8g, carbohydrate 12.9g, fat 10.3 g, saturated fat 4.1g, fibre 3.9g, salt 0.12 g
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17 April 2010
Janet rated and commented on this recipe
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