6 Savoy cabbage leaves, blanched in boiling salted water, drained
250g/9oz butternut squash, peeled, cut into 2cm/1in cubes
2 tbsp olive oil
salt and freshly ground black pepper
1 onion, peeled, finely chopped
1 clove garlic, peeled, crushed
100g/3½oz bulgur wheat, cooked according to packet instructions
100g/3½oz cooked short-grain (or paella) rice, cooked according to packet instructions
100g/3½oz edamame beans, podded
30g/1oz chopped fresh mint
Preheat the oven to 200C/400F/gas 6.
Place the butternut squash cubes into a baking tray, drizzle over one tablespoon of the oil and season, to taste, with salt and freshly ground black pepper.
Roast in the oven for 25-30 minutes, or until tender.
Meanwhile, heat the remaining oil in a frying pan and fry the onions for 8-10 minutes, or until soft.
Mix the roasted butternut squash, fried onion, garlic, bulgur wheat, rice, edamame beans and mint together in a bowl until well combined.
Spoon some of the rice mixture in a line at one end of each of the cabbage leaves, roll each cabbage leaf up into a cylinder and place one onto each of 6 serving plates.
For the dip, mix all of the dip ingredients together in a bowl until well combined.
Serve the cabbage rolls with the dip.
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