Plant Based Cabbage Rolls

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JustIngredients Dill

Welcome the unbeatable comfort food that is stuffed cabbage rolls into your life with our easy recipe...


1 Leek chopped
750g Carrots chopped
4 Garlic cloves minced
25g Almonds chopped
A few sprigs worth of Dill
50g Vegan feta cheese cubed
2 tablespoons Coconut oil
1 teaspoon Cumin seeds
8 Large cabbage leaves


Preheat the oven to 180C and toast the chopped the almonds until golden.

Heat the oil in a pan, saute the leek and carrots then add the garlic, cumin seeds and a splash of water. Season with salt and pepper, cover and cook until the vegetables soften. Stir occasionally adding more water if necessary.

Prepare a pan of boiling salted water, blanch the cabbage leaves for two minutes, drain and leave to dry.

Add the almonds, dill and feta to the vegetable mixture and stir until combined, spoon the mixture in the middle of the cabbage leaves, roll up and place seam-side down in a baking tray.

Drizzle oil on top of the cabbage rolls, cover and place in the oven for 15 minutes and serve.

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