Squash and feta cabbage parcels recipe

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  • Serves 4
  • 40 mins to prepare and 20 mins to cook
  • 132 calories / serving
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Squash and feta cheese cabbage parcels

Heat the olive oil in a pan and cook the squash, carrots, leek and garlic cloves for about 30 minutes until really soft. Stir often; add a splash of water if it starts to catch.

Cool, then stir in crumbled feta cheese, dill, cumin seeds and cayenne pepper, and season.

Roll spoonfuls of the mixture into 8 savoy cabbage leaves that have had the hard part of the stem removed and been blanched in boiling salted water for 5 minutes.

Place the rolls into a pan, pour over the stock, cover and simmer gently for 10 minutes. Serve as a starter or side dish.

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  • Ingredients

  • 1tbsp olive oil
  • 1 small squash, deseeded and cubed
  • 2 carrots, peeled and diced
  • 1 large leek, sliced
  • 4 garlic cloves, chopped
  • 75g (3oz) feta cheese
  • 2tbsp dill
  • 1½tsp cumin seeds
  • pinch of cayenne pepper
  • 8 savoy cabbage leaves
  • 200ml (7fl oz) stock
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  • Energy 551kj 132kcal 7%
  • Fat 7.6g 11%
  • Saturates 3.2g 16%
  • Sugars 8.2g 9%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 11.5g Protein 5.7g Fibre 4.8g

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