Lamb and buckwheat stuffed cabbage - delicious. magazine

Ingredients

• 40g kasha (roasted buckwheat) or cooked brown rice
• 1 savoy cabbage
• 30g unsalted butter
• 1 onion, finely chopped
• 1 bay leaf
• 2-3 thyme sprigs
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 4 garlic cloves, minced
• 300g lamb or pork mince
• 1 medium free-range egg, lightly beaten
• Small bunch (12g) dill, chopped, plus a little extra to garnish
• Small bunch (12g) flatleaf parsley, chopped
• ¼ tsp chilli flakes
• Soured cream to serve
• For the sauce
• 20g unsalted butter
• 2 garlic cloves, minced
• 2 x 400g tins chopped tomatoes
• 300ml chicken stock
• 1 tbsp red wine vinegar
• Specialist kit
• Muslin cloth