Savoy Cabbage Parcels

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 Savoy cabbage leaves, well blanched in salted water
• 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
• 150g Greek yogurt
• ½ cucumber, grated
• ½ lemon, juiced
• 1 garlic clove, crushed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Heat a splash of olive oil in a frying pan over medium heat and cook the chopped onion until soft, about 5 minutes.

2. Add the minced lamb and cook, breaking it up, until browned and no pink remains, reaching 160°F (71°C) in the thickest part, about 6 minutes. Add one crushed garlic clove and cook 1 minute, then remove from the heat.

3. Toss the cubed butternut squash with a little olive oil, spread on a baking tray and roast for 20 minutes until tender.

4. Stir the cooked bulgar wheat, roasted squash and chopped mint into the lamb mixture, and taste and adjust the seasoning.

5. Lay each well-blanched Savoy cabbage leaf flat and trim any thick stem. Place a spoonful of filling near the base, fold in the sides and roll up tightly into a parcel.

6. Arrange the parcels seam side down in a baking dish in a single layer. Pour a splash of water around them, cover with foil and bake for 25 minutes.

7. Remove the foil and bake 5 minutes more until the parcels are hot throughout.

8. Meanwhile, mix the Greek yogurt, grated cucumber, the remaining crushed garlic clove and the lemon juice in a bowl. Chill until serving.

9. Serve the warm parcels with the cold cucumber yogurt spooned over or alongside.