Stuffed Savoy Cabbage

Ingredients

• 2 small savoy cabbages (about 400 g each)
• Salt
• 1 vegetable onion
• 2 Garlic cloves
• 2 carrots
• 30 g Butter
• 600 g mixed ground meat
• 1 egg
• 3 tbsp breadcrumbs
• 1 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• 1 tsp cumin seeds

Instructions

1. 1.

   Clean, wash and halve the cabbages; blanch in boiling salted water for 5–7 minutes. Remove, shock with cold water, drain well, peel off inner leaves and cut into fine strips. Peel onion, garlic and carrots. Dice onion and garlic finely, grate carrots coarsely.

2. 2.

   Heat butter in a pan and sauté the vegetables for 3–4 minutes while turning, over medium heat. Mix ground meat with egg and breadcrumbs, then fold in the cooked vegetables and parsley.

3. 3.

   Season with salt, pepper and cumin; fill the cabbage halves with the mixture. Place stuffed cabbages in an oven‑proof dish and bake at 200 °C (180 °C fan) for 30–35 minutes. Remove and serve immediately.