Stuffed Cabbage Leaves

Name: Stuffed Cabbage Leaves
Yield: Serves 4
Cuisine: Greek
Ingredients: 100 g feta cheese, crumbled, plus extra to garnish; 300 g lean minced lamb; 1 red onion, finely chopped; 2 tsp. dried oregano; 4 spring onions, finely chopped; 125 g dried couscous; ½ tsp. paprika; 1 large head of green cabbage; Sea salt and freshly ground black pepper; 1 tbsp. olive oil; 400 g can chopped tomatoes; 1 clove of garlic, finely sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

As a child, Kasia remembers her grandmother making this dish to serve the family for lunch every Sunday. Since then, the recipe has been passed on to Kasia by her own mother.

Ingredients

1 large head of green cabbage

Europe
Greece
Lunch
Mediterranean

Method

Blanch the cabbage, stalk end up in a large pan of boiling water for 5-8 minutes. Drain and leave it to cool.
Working with the cabbage stalk end up, use a sharp knife to remove the outer leaves from the main stalk, peeling them off one by one until you have 8 nice-sized leaves. (Chill the blanched centre to use another time)
Heat the olive oil in a smal