Vegetable parcels

Feta and roasted vegetables combine in Simon Rimmer's moreish meat-free meal of tasty stuffed cabbage leaves with dreamy yogurt dip
By Simon Rimmer
Vegetable parcels
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

Main

  • 150 g butternut squash, cut into cubes
  • 100 g aubergines, cut into cubes
  • 3 tbsp olive oil
  • 1 pinches black pepper
  • 1 clove garlic, crushed
  • 100 g cooked Puy lentils
  • 150 g bulgur wheat, prepared
  • 2 tbsp fresh mint, chopped
  • 100 g feta cheese, crumbled
  • 8 leaves cabbage, well blanched in salted water

For the dip

  • 150 g Greek yogurt
  • 50 g cucumber, grated
  • 0.5 lemons, juice
  • 1 clove garlic, crushed

Method

1. Set the oven to 200C/gas 6. Lay the squash and aubergine on a baking tray and drizzle with olive oil. Season with salt and freshly ground black pepper and scatter with garlic. Roast for 30 minutes or so, until soft. 2. Cut out the hard stem from the cabbage leaves. 3. Combine the roasted vegetables with the lentils, bulgar wheat, chopped mint and feta. Place a tablespoon of the mixture in the middle of each cabbage leaf and roll up (secure with cocktail stick if necessary).4. For the dip, simply combine all the ingredients in a bowl and mix thoroughly. Serve the parcels with the dip.

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