Pomegranate Lamb Cabbage Rolls with Freekeh and Mint

Ingredients

• green cabbage leaves12 large leaves
• ground lamb450 g
• cooked freekeh1 cup
• yellow onion, finely grated1 medium
• pomegranate molasses3 tbsp
• tomato paste1 tbsp
• ground allspice1 tsp
• ground cinnamon1/2 tsp
• olive oil2 tbsp
• mint leaves, chopped1/4 cup
• salt1 1/2 tsp
• black pepper1/2 tsp

Method

1. 1Blanch the cabbage leaves in boiling water for 2 minutes until flexible, then drain and trim thick stems.
2. 2Mix the lamb, freekeh, onion, allspice, cinnamon, salt, and pepper in a bowl until evenly combined.
3. 3Place a small mound of filling on each leaf, fold the sides in, and roll tightly into neat parcels.
4. 4Arrange the rolls seam-side down in a skillet, drizzle with olive oil, and add 1/2 cup water.
5. 5Whisk the pomegranate molasses with tomato paste and 1/2 cup water, then pour over the rolls.
6. 6Cover and simmer on low for 18 to 20 minutes until the lamb is cooked through and the sauce is glossy.
7. 7Scatter with mint before serving, spooning extra sauce over the top.

Tips

• Keep the rolls snug but not overfilled so they stay intact during simmering.
• If the sauce reduces too quickly, add a splash of water to keep it lacquered rather than sticky.
• Let the rolls rest 5 minutes before serving so the filling firms up slightly.

Nutrition