Mini cabbage rolls stuffed with meat, pine nuts and raisins

The stuffed rolls are a great option to serve a very complete and visual dish Today, these mini rolls are stuffed with lamb, pine nuts, raisins and spices, an exquisite recipe that you will make very easily.

The idea is that, with the meat filling inside the cabbage, the meat cooks in its own heat (we turn each cabbage into a papillote!). Because these are small rolls, they heat through quickly and both the cabbage and the meat and other ingredients inside cook in just half an hour.

I hope you give this recipe a try. It's ideal for a Sunday or holiday and will also solve an everyday meal, because it's very easy to prepare!

Emile Henry ceramic oven dish

Ingredients

• 1 green cabbage
• 600 g ground 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 tbsp Espelette pepper
• 10 sprigs fresh thyme
• Pepper
• a drizzle of olive oil
• 15 cl white wine
• 15 cl chicken stock
• Seasonal salad to dress

Preparation

1. Peel and crush the garlic with a garlic press, and peel and chop the onion very finely. Set aside.
2. Remove the core of the cabbage, as well as the larger outer leaves (until you find the younger, lighter green leaves, and that larger outer ruffle reduces). Separate 8 of those inner but large leaves, wash them and set aside.
3. Put a pot of water to boil. When it starts boiling, add those 8 reserved cabbage leaves, leave them 9 minutes so they cook slightly and gain flexibility. After the time, remove them from the water, drain them and run them under very cold water.
4. Next, prepare the filling: in a bowl, mix the ground lamb together with the raisins, pine nuts, spices, garlic, onion, the lightly beaten egg, the breadcrumbs and the thyme leaves. Mix until integrated and you get a somewhat compact and homogeneous filling.
5. On a wooden board or a flat surface to work on, lay out a cabbage leaf, place two or three tablespoons of the meat filling you prepared at one end and roll it up, forming a little ball with it. Proceed the same with the rest of the leaves.
6. (Optional) If you feel more secure or like it aesthetically, you can tie the cabbage around with kitchen twine, but it is not essential (you will not handle the cabbages, so they should not open).
7. Place the mini stuffed cabbages in an Emile Henry ceramic oven dish, and drizzle them with a little olive oil.
8. Season with salt and pepper, pour the wine over all of them and pour the stock into the bottom of the dish.
9. Bake for about 30 minutes at 180 °C, and baste them regularly with the juices from the bottom of the dish, so the tops of the cabbages also soften.
10. Serve with a little rice or some roasted vegetables, Enjoy this very complete, tasty and elegant dish!