Walnut and red pepper stuffed cabbage leaves recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil, plus extra
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 2 pinches of cayenne pepper (optional)
• 1 savoy cabbage
• 2 garlic cloves, crushed
• 1-2 tbsp harissa, to taste
• 1 x 600g jar passata
• 1 large onion
• 1 red pepper, deseeded and diced
• 75g walnut pieces, chopped
• 50g raisins
• 1 x 250g pack cooked mixed brown and wild rice
• juice of ½ lemon