Ingredients
- 1 leek
- 750 gr. carrots
- 4 cloves of garlic
- 25 gr. toasted almonds , plus extra to serve
- a few sprigs of fresh dill
- 50 gr. feta cheese
- 2 tablespoons olive oil , plus a drizzle extra
- 1 teaspoon cumin seeds
- 8 big savoy cabbage leaves
Method
- Preheat the oven to 180 ºC.
- Trim and finely chop the leek, chop the carrots, and peel and finely chop the garlic.
- Chop the almonds, plus a few extra to serve, then toast until golden.
- Pick the dill, then cube the feta.
- Heat the oil in a pan over a low-medium heat, and sauté the leek and carrots for a few minutes.
- Add the garlic, cumin seeds and a splash of water, season, then cover and gently cook until the veg is soft, about 5′.
- Stir often, adding water if it catches.
- Blanch the cabbage leaves in boiling salted water for 2 – 3′, drain and lay out on a board.
- Fold most of the almonds, the dill and feta into the veg mix, then spoon 3 tablespoons into the centre of each leaf.
- Roll up and place, seam-side down, in a baking dish.
- Drizzle with oil, cover and bake for 15′.
- Serve with a the reserved almonds on top.