Mini cabbage rolls stuffed with meat, pine nuts and raisins

Stuffed rolls are a great option to offer a complete and visual dish Today, these mini-rolls are stuffed with lamb meat, pine nuts, raisins and spices , an exquisite recipe that you can make very easily.

The idea is that, as the meat filling remains inside the cabbage, the meat is made with its own heat (we turn each cabbage into a papillote!) . As they are small rolls, they heat up quickly and both the cabbage and the meat and the rest of the ingredients inside are done in just half an hour.

I hope you are encouraged by this recipe. It is both ideal for a Sunday or a holiday as it will solve a day-to-day meal, because it is so easy to prepare!

Ceramic oven tray Emile Henry

Ingredients

• 1 green cabbage
• 600 g minced lamb
• 2 tsp breadcrumbs
• 1 egg
• 3 tsp sultana raisins
• 50 g toasted pine nuts
• 2 garlic cloves
• 1 small onion
• 1 tbsp pepper
• 1 tbsp cumin
• 1 tbsp salt
• 1 tablespoon Espelette pepper
• 10 sprigs of fresh thyme
• Pepper
• 1 splash of olive oil
• 15cl of white wine
• 15 cl of chicken broth
• Seasonal salad to dress

Preparation

1. Peel and crush the garlic with a garlic press, and peel and cut the onion very small. Booking.
2. Remove the stem of the cabbage, as well as the larger outer leaves (until you find the ones that are younger, lighter green, and that larger outer curl is reduced). Separate 8 of those inner but large leaves, wash them and set them aside.
3. Put a pot with water to boil. When it starts to boil, introduce those 8 reserved cabbage leaves, leave them for 9 minutes, so that they cook slightly and gain flexibility. After the time has elapsed, remove them from the water, drain them and pass them through very cold water.
4. Next, prepare the filling: in a bowl, mix the minced lamb meat together with the raisins, pine nuts, spices, garlic, onion, lightly beaten egg, breadcrumbs and thyme leaves. Mix until integrated and get a somewhat compact and homogeneous filling.
5. On a wooden board or a flat surface to work on, spread out a cabbage leaf, arrange two or three tablespoons of the meat filling you have prepared at one end and roll it up, making a ball with it. Proceed the same with the rest of the sheets.
6. (Optional) If you feel more secure or if you like it aesthetically, you can tie a bundle around the cabbage with kitchen string, but it's not essential (you won't be handling the cabbage, so it shouldn't split open).
7. Arrange the stuffed mini-cabbages on a ceramic Emile Henry baking sheet , and drizzle with a drizzle of olive oil.
8. Season with salt and pepper, pour the wine over all of them and pour the broth into the bottom of the dish.
9. Bake for about 30 minutes at 180 °C, and regularly sprinkle them with the juice from the bottom of the tray, so that the sprouts also soften on top.
10. Serve with a little rice or some roasted vegetables. Enjoy this most complete, tasty and elegant dish!