AV­O­CADO AND FETA CAB­BAGE ROLLS WITH CRISP PROSCI­UTTO

Better Homes and Gardens (Australia) - - Summer Favourites -

Prepa­ra­tion time 25 mins Cook­ing time 10 mins Serves 4

1 sug­ar­loaf cab­bage

1 Tbsp ex­tra vir­gin olive oil

8 slices thin prosci­utto

2 ripe av­o­ca­dos

1 ripe tomato, finely diced

½ red onion, finely diced

2 cloves gar­lic, minced

2 sprigs co­rian­der, finely chopped Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 Tbsp crum­bled feta 2 cups mixed fresh gar­den herbs of choice (we used basil, dill and pars­ley) Juice of 1 lemon

1 Tbsp bal­samic glaze

STEP 1 Re­move cab­bage core us­ing a small sharp knife. Gen­tly re­move 12 outer leaves.

STEP 2 Blanch leaves in a saucepan of boil­ing wa­ter in batches, for 1 minute un­til be­gin­ning to soften. Drain and re­fresh in iced wa­ter. Cut out cen­tral ribs.

STEP 3 Heat oil in a large fry­ing pan over medium heat. Fry prosci­utto in 2 batches for 3 min­utes, un­til crispy. Drain on pa­per towel. STEP 4 Re­move seeds, peel and crush av­o­ca­dos in a medium bowl. Mix in tomato, onion, gar­lic and co­rian­der. Sea­son, then fold feta through.

STEP 5 Put a cab­bage leaf on a clean work sur­face. Top with a spoon of av­o­cado mix­ture. Fold in sides then roll up to form a log. Trim ends (op­tional). Re­peat with re­main­ing cab­bage and av­o­cado mix­ture.

STEP 6 Ar­range cab­bage rolls on a serv­ing plat­ter. Top with herbs and roughly bro­ken pieces of prosci­utto.

STEP 7 Driz­zle with com­bined juice and bal­samic glaze to serve.

Av­o­cado and feta cab­bage rolls with crisp prosci­utto This dish is all tricks. A few sim­ple in­gre­di­ents, ba­sic kitchen skills and the re­sult is a se­ri­ously high-end en­tree.

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