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This recipe is classed as easy

Rating 2.46 / 5 (28 votes)

Prep time:
45 min
Cook time:
30 min

Feta and roasted vegetables combine in Simon Rimmer's moreish meat-free meal of tasty stuffed cabbage leaves with dreamy yogurt dip


1. Set the oven to 200C/gas 6. Lay the squash and aubergine on a baking tray and drizzle with olive oil. Season with salt and freshly ground black pepper and scatter with garlic. Roast for 30 minutes or so, until soft. 2. Cut out the hard stem from the cabbage leaves. 3. Combine the roasted vegetables with the lentils, bulgar wheat, chopped mint and feta. Place a tablespoon of the mixture in the middle of each cabbage leaf and roll up (secure with cocktail stick if necessary).4. For the dip, simply combine all the ingredients in a bowl and mix thoroughly. Serve the parcels with the dip.

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