Prep time 30min
Cooking time 1- 1.5hr (depending on size of cabbage)
Skill moderate
Serves 8-12 (approx)
Ingredients
1-1.5kg whole cabbage (approx)
200g lamb, pork or beef mince
½ cup coarse bulgur wheat
1 medium onion, grated
1 cup tin tomatoes, crushed
1 tsp ground cumin
½ tsp ground coriander
1 tsp sumac
1 Tbsp olive oil, plus extra for greasing
2 tsp salt, plus extra
Freshly ground pepper
Handful chopped parsley
Method
Preheat the oven 180°C (160°C fan-forced)
Remove any damaged leaves from the outside of the cabbage. Using a small knife cut around the core and discard.
Use a spoon to scoop out the inside of the cabbage so you have a good-sized cavity. Leave about a 5cm thick layer so the cabbage doesn't collapse.
In a bowl add the remaining ingredients and roughly chop the cabbage which was scooped out of the cavity. Season and mix the filling really well so it is evenly incorporated.
Season the cavity of the cabbage then pack the filling into the cavity.
Lightly oil a sheet of foil and sprinkle it with salt and pepper.
Place the cabbage on to the foil and wrap the foil around the cabbage. Place on an oven dish with the stuffing facing upwards.
Bake until tender and hot all the way through 1-1.5 hours.
Remove foil before serving.
Delicious served with a lemony yoghurt.
