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Savoy cabbage parcels


  • 6 Savoy cabbage leaves, blanched in boiling salted water, drained

For the filling
  • 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

For the dip

Preparation method

  1. Preheat the oven to 200C/400F/gas 6.

  2. 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.

  3. Roast in the oven for 25-30 minutes, or until tender.

  4. Meanwhile, heat the remaining oil in a frying pan and fry the onions for 8-10 minutes, or until soft.

  5. Mix the roasted butternut squash, fried onion, garlic, bulgur wheat, rice, edamame beans and mint together in a bowl until well combined.

  6. 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.

  7. For the dip, mix all of the dip ingredients together in a bowl until well combined.

  8. Serve the cabbage rolls with the dip.

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