Middle Eastern cabbage rolls with rice, lentils and raisins

Ingredients

For 1 serving

• Savoy cabbage200 g
• White rice40 g
• Cooked lentils120 g
• Raisins10 g
• Pine nuts6 g
• Onion40 g
• Cinnamon1 pinch
• Dried mint1 teaspoon
• Tomato passata150 g
• Lemon juice15 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: nuts, sulphites,

In season: October – March

Method

1. Bring a pot of salted water to the boil; carefully peel off the largest Savoy cabbage leaves and blanch them for 2 minutes, until pliable, then drain, cool in cold water and shave down the thick central rib with a knife.
2. In the same water cook the rice for 8 minutes, until half cooked, and drain it.
3. Meanwhile finely chop the onion and fry it in the extra virgin olive oil over medium heat for 5 minutes, until translucent.
4. In a bowl mix the onion with the rice, cooked lentils, raisins, pine nuts, cinnamon, dried mint and a pinch of salt.
5. Put a spoonful of filling at the base of each leaf, fold in the sides and roll up tightly; arrange the rolls snugly in a pan, seam side down.
6. Mix the passata with the lemon juice and half a glass of water, pour it over the rolls, cover and cook over low heat for 25 minutes, until the cabbage is tender and the rice cooked.