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.
1 large head of green cabbage
For the filling
1tbsp. olive oil
300glean minced lamb
2tsp. dried oregano
100gfeta cheese, crumbled, plus extra to garnish
4spring onions, finely chopped
For the tomato sauce
1tbsp. olive oil
400g can chopped tomatoes
1clove of garlic, finely sliced
1red onion, finely chopped
Sea salt and freshly ground black pepper
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 small pan and cook the minced lamb until browned and crumbly. Add 1tsp. oregano and half the paprika and stir-fry for a minute or two. Remove from the heat, cool alittle then stir in the feta.
Make up the couscous according to the pack instructions. Whilst warm, stir in the remaining oregano and chopped spring onion.
Mix the couscous with the minced lamb. Season to taste with plenty of black pepper and a little salt.
Make a V-shaped cut to remove the thickest part of the stalk from base of each cabbage leaf.
Place 2 heaped tbsps. of the meat mixture in the centre of each leaf, fold in the sides and roll the leaf up tightly.
Pack the rolled leaves close together in a shallow wide saucepan. Pour boiling water around the side of the pan to come halfway up the cabbage rolls. Cover and simmer for 20 minutes.
Make the tomato sauce; simply simmer all the ingredients in a small lidded pan for 15 minutes, adding a drop of water if required.
Drain and serve the cabbage rolls with a little tomato sauce and extra crumbled feta.