Stuffed Cabbage

Ingredients:

• Quorn Mince or Vegan Mince (300 g)

• Za’atar

• Ras el Hanout

• Salt

• Chilli Flakes

• Savoy cabbage or Vine Leaves

• Cumin powder

• Rice (Pilau or Plain)

• Chopped Tomatoes (1 can)

• Vegetable oil

• Garlic

• Ginger

• White Onions x2

• Plant based Yoghurt

• Lemon

• Vegetable stock (1 Cube)

How to:

• Finely chop Ginger and Garlic and mince into a pestle mortar.

• Chop the Onions.

• Prep the mince by heating the pan and adding the following: oil, ginger, garlic, onions, mince, salt, cumin powder, za’atar, ras el hanout. Adjust ratio of spice to personal preference but as a rule of thumb, I suggest a tsp to being with. Cook until happy with consistency.

• Leave the mince to cool until room temperature. Don’t overcook them as they will be cooking in the oven too.

• Wash and pluck out either Vine leaves or Savoy cabbage.

• Wrap/ stuff your Vine leaves or Savoy cabbage and add Into a baking tray.

• Mix 2 cups of hot water with 1 cube of vegetable stock and add to the baking tray.

• Cover with foil and cook in the oven for about 10-15 mins at 180 °C or until happy with the consistency.

• Remove from the oven and let it cool.

• Enjoy with rice of choice, chilli flakes, a drizzle of lemon and some yoghurt with garlic garnish.