Stuffed cabbage leaves with meat and rhubarb

Ingredients

• 300 g Lamb mince
• 3/4 tbsp Avocado oil
• 110 g Tomato puree
• 75 g Basmati rice
• 150 g Rhubarb, raw, cut into cubes
• 3/4 pcs Onion, finely chopped
• 1 1/2 clove Garlic, minced
• 3/4 tbsp Mint leaves, fresh, chopped
• 3/4 tbsp Parsley, fresh, chopped
• 3/4 pinch Cinnamon, ground
• 3/4 head Savoy cabbage, cleaned, trimmed

Method

1. Remove the leaves from the stalk of the cabbabe leaves and simmer them in a saucepan of boiling water for a minute.
2. When they've softened, remove with a slotted spoon and leave to dry on a clean tea towel or kitchen roll.
3. Bring the water back to the boil, add the rice and cook for 15 minutes, or until soft and fluffy.
4. In a separate pan, heat the oil on medium and add the onion, garlic and mince, until the onion has softened and mince has browned.
5. Mix in the rice, parsley, mint, cinnamon, small diced rhubarb and tomato puree and cook for another minute or two.
6. To make the stuffed leaves, place two teaspoons of the rice and mince mixture into the centre of a leaf, fold in the sides and roll up tightly.
7. Eat them hot with yoghurt, mint and cucumber dip, or cold with a squeeze of lemon.