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This recipe is created by Adrian Richardson for Tefal in partnership with Good Chef Bad Chef.
1. Preheat oven to 170C. 2. Place cabbage leaves in a large pot of boiling water, place the lid on and boil for 3-5 minutes or until the leaves have softened. Drain and set aside. 3. Add the brown onion, thyme, dill, chives, garlic and extra virgin olive oil to a hot pan over a medium-high heat. Sautee for a few minutes or until the onion has softened. Add the oregano, mint, chilli, capsicum, lamb mince, salt and pepper. Brown the mince before adding the red pepper paste and rice. Stir so that the rice is incorporated throughout the dish. Remove from the heat before stirring through the lemon zest. 4. Layer ¾ of the steamed cabbage leaves in the bottom and up the sides of your pot. Add the rice and lamb mixture and hot stock, flatten down with a spoon. Top with remaining cabbage leaves. Cover with an oven save lid and bake for 20-25 minutes or until the rice is tender.