lamb and buckwheat stuffed cabbage

Lamb

Lamb and buckwheat stuffed cabbage

Debora Robertson’s lamb and buckwheat stuffed cabbage recipe is inspired by some of the cabbage-y winter delights she ate while living in Moscow.

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

20g unsalted butter

1 onion, finely chopped

2 garlic cloves, minced

2 x 400g tins chopped tomatoes

300ml chicken stock

1 tbsp red wine vinegar

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