Filled Savoy Cabbage Pockets

Ingredients

• 12 large savoy cabbage leaves
• 700 g ground lamb
• 4 tbsp thyme leaves
• 1 chili pepper (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 tbsp oil
• Salt
• Pepper
• kitchen twine

Instructions

1. 1.

   Blanch the cabbage leaves in boiling salted water 4-5 minutes per portion. Lay flat on kitchen paper and drain.

2. 2.

   Mix ground lamb with thyme, chili, garlic, salt, pepper, and oil; divide into six portions, shape into balls, and place each ball in the center of a cabbage leaf.

3. 3.

   Tie each leaf into a pouch with kitchen twine. Pour about 200 ml water into a large pressure steamer pot, add the pouches to the steaming basket, seal tightly, and steam for about 15 minutes. If using a regular pot with a steaming insert, increase cooking time by 5‑10 minutes.