Add the peeled garlic cloves, toss to coat them in the butter, then arrange the cabbage rolls tightly next to each other in the dish.

Melt the remaining 50g butter in a small pan, then brush it all over the base of an ovenproof earthenware dish or oven tray, or similar. Repeat with the remaining leaves and stuffing. Fold over the sides of the leaf, to cover the filling, then roll up the leaf away from you, to seal. Lay one of the reserved cabbage leaves on a flat surface and put one portion of the stuffing in the middle. Finely chop up the cabbage hearts and stalks, then stir them into the rice mix.ĭivide the rice mix into eight equal portions. Drain, refresh under cold water, then carefully cut off eight of the largest leaves and set these aside. Refill the rice pot with another litre and a half of water and 10g salt, bring to a boil, then plunge in the whole spring cabbages and blanch for two minutes.

Stir in half the softened butter, and mix until everything is well combined. Put the beans, spring onions, pine nuts, lemon zest, coriander, mint and cumin in a large bowl, add the cooled rice and season generously. Drain the rice, drop it into the boiling water, cook for 10 minutes, then drain and rinse under cold water, to cool it down and to stop it cooking any further. Meanwhile, wash the rice under cold running water until it runs clear. They also freeze well.ġ00g cooked fresh broad beans (frozen and defrosted will do, but at this time of year it seems a shame not to use fresh)ġ bunch spring onions, trimmed and finely choppedĥ0g coriander, leaves and soft stems choppedġ00g vegan butter, softened (not melted) – I use FloraĢ large spring cabbages (about 700g in total), ideally ones with large green leavesġ garlic bulb, cloves separated, peeled and left wholeįill a large pan with a litre and a half of water, add a good 10g pinch of salt and bring to a boil. These can be prepared up to 24 hours ahead and baked the day after.

A Soul to Take by Emily Taylor