Lamb and barley cabbage parcels

these parcels are inspired by eastern european flavours. i’ve used the larger outer leaves to wrap the parcels. the tender inner leaves can be used to make a kraut slaw to serve on the side.

SERVES 4

1 large Savoy cabbage Oil or fat for cooking 300g lamb mince 1 onion, finely sliced 1 carrot, scrubbed or peeled and fairly finely chopped 1 celery stick, thinly sliced 2 garlic cloves, finely sliced or grated ½ tsp dried chilli flakes 50g pearl barley (or spelt) 400g tin peeled plum tomatoes A glass of white wine 400ml vegetable or lamb stock

A bunch of dill, roughly chopped, or parsley, leaves picked and finely chopped

Sea salt and black pepper

FIRST prepare the Savoy cabbage. Remove and discard any very tough or damaged dark outer green leaves. Then carefully remove 12-14 large, bright green leaves for the parcels. Place the leaves, spine side up, on a large board and use a potato peeler to shave down the stalk (to make them more pliable for wrapping); don’t worry if they rip a little. Immerse the whole cabbage leaves, a few at a time, in a large pan of simmering salted water for 2 minutes, then drain and refresh in cold water; drain well and set aside. To make the filling, place a large, wide ovenproof pan over a medium heat and add a little oil or fat. When hot, add the lamb mince and some salt and pepper and brown for 5-10 minutes, using a wooden spoon to break up the meat as it fries. If the lamb releases a lot of fat, pour this off. Remove the meat from the pan with a slotted spoon and set aside on a plate. Now add the onion, carrot and celery to the pan and saute over a mediumlow heat for about 10 minutes, until softened and lightly coloured. Add the garlic and chilli flakes, stir and cook for another minute or so. Add the barley (or spelt) and tinned tomatoes, crushing them as they go in. Stir well, increase the heat and cook for 5 minutes, to reduce the liquor until rich and saucy. Return the browned mince to the pan and pour in the wine and stock. Season with salt and a few twists of pepper, stir well and bring back to a gentle simmer. Cook for 20 minutes or so, until the grain starts to swell and become tender. Remove from the heat and stir through the dill or parsley. Set a colander over a bowl, tip the lamb filling into the colander and let the liquor drip through for 5 minutes. Keep this liquor. Preheat the oven to 200c/180c fan/gas 6. To make each parcel, lay a cabbage leaf on a board and place a heaped tablespoon of the lamb filling in the centre. Fold both ends of the cabbage leaf over and fold the sides over the filling, creating a tightly packed parcel. Place the parcel back in the pan, with the fold underneath to help secure it. Repeat to make the rest of the parcels. Ideally, they should fit snugly in the pan in a single layer. Pour the strained liquor on top. Put the pan in the oven and bake the parcels for 25-30 minutes until they are golden. Serve 2 or 3 parcels per person, with any remaining juices spooned over and a pile of kraut slaw, made from inner leaves.