Stuffed Cabbage Parcels On Balsamic Lentil Salad recipe by Ruhana Ebrahim

Ingredients

• 2 large baby cabbage
• 1 kg beef mince
• 2 onions (grated, squeeze out water)
• 4 slices bread (remove crusts, soak in little water)
• 1⁄2 bunch dhania (coriander) (chopped)
• 2 teaspoon salt (or to taste)
• 1⁄2 teaspoon white pepper
• 1 1⁄2 teaspoon dhana jeeroo powder
• 1 tablespoon crushed garlic
• 1 tablespoon ground green chillies (or to taste)
• 2 eggs (beaten)
• 1 large red onion
• 2 tablespoon crushed garlic
• 1 cup dried brown lentils
• Handful baby plum tomatoes
• 2 tablespoon olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• Pinch mustard powder
• 1. Wash mince, squeeze out water, add bread to mince and all the spices, chillies, garlic, dhania (coriander) and eggs to bind.
• 2. Form frikkadels in greased hands.
• 3. Leave to rest in fridge for 2hrs.
• 4. Fry in medium oil on medium-high heat, and brown on either side.
• 5. Leave aside.
• 6. Gently wash cabbage leaves. Then give a slight boil till leaves become just tender.
• 7. Wrap around frikkadels, forming neat parcels and place in greased oven proof dish.
• 8. Place in oven at 180degC to bake for 15min.
• 9. In a saucepan, bring water to boil.
• 10. Add ¼ of red onion, 2 parsley sprigs and ½ of garlic. Stir in lentils.
• 11. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes.
• 12. Drain lentils and discard onion and parsley.
• 13. Heat oil in a small saucepan, add garlic and saute.
• 14. Add vinegar, mustard & honey and simmer over low heat till ¼ has reduced.
• 15. Slice tomatoes into quarters and saute in a drizzle of oil and pinch of salt & pepper till softened
• 16. Place lentils in a bowl. Add vinaigrette, tomatoes, chopped parsley.
• 17. Chop remainder onion and add to lentils. Toss to coat.
• 18. Season with salt and pepper.
• 19. Spoon salad onto a serving platter.
• 20. Place on cabbage parcels &