Further in to the Savoy

That savoy cabbage isn't going to beat me!  I decided today that a little more would get used in some stuffed cabbage, a dish I'd never made.

Googling came up with quite a few recipes and they all had a lot of ingredients - and I mean a lot.  I decided to make it up as I go along.

So I sweated a finely diced small onion in some olive oil, added a little garlic, parsley. cumin and cayenne and when the onions were soft I added some frozen minced lamb.  I like frozen mince,  It's the same fat content as fresh mince, it's cheaper and as it's a free-flow product there is no waste.  I covered the pan and left it to cook slowly.  After about ten minutes I added some cooked rice and again left it to meditate.  

Meanwhile I took several large cabbage leaves and removed the bottom part of the central rib.  I boiled the leaves for about five minutes then removed them from the pan to drain.  Then I heaped each one with the mince mixture, folded them over tightly and put them in a dish,  I covered the whole lot with a tin of chopped tomatoes.

I cooked the whole lot at 170C for about an hour.  I left it uncovered as it looked very moist

It was delish and it's a one dish meal with protein, carb and veg all in the one dish.

I still haven't spent any money!