Turkish cooks are masters of the stuffed vegetables. In this preparation, the stuffing is made with chestnuts and rice and spiced with cinnamon and allspice. The stuffed cabbage leaves can be eaten hot, but it is also common to serve them at room temperature. I believe the latter serving method allows the flavours to mellow better. Makes: 4 servings

You will need:

Lamb Brand Parboiled Rice 75g, rinsed

Lamb Brand White Granulated Sugar 1 tsp

Lamb Brand Ground Allspice 1 tsp

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Table Salt 1/2 tsp

Lamb Brand Fine Table Salt pinch

Lamb Brand Ground Black Pepper pinch

Green Cabbage 1 head, about 650-700g

Chestnuts 225g, roasted, shelled & chopped 

Water 150ml

Garlic Cloves 4, finely chopped

Extra Virgin Olive Oil, 3 tbsp, divided

Small Onion 1, finely chopped

Small Handful Fresh Dill, finely chopped 

Small Handful Fresh Parsley, finely chopped

Juice of 1 lemon

Lemon wedges

All you have to do is:

1. Remove the hard, central core with a knife, carefully pull apart the leaves without ripping them, and stack them.

2. Steam the head of cabbage for about 15-20 minutes.

3. Drain the cabbage and place it under cold running water to stop it from cooking.

4. Heat 1 tablespoon of the olive oil in a small frying pan over medium-high heat.

5. Cook the onion, garlic and sugar until the onion is translucent, about 5 minutes, stirring frequently.

6. Add the rice, allspice, cinnamon and salt, and barely cover with water. Bring to a boil, reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15-20 minutes.

7. In a large bowl, toss together the chestnuts, rice mixture, dill and parsley.

8. Season with mixture lightly with salt and pepper.

9. Arrange a cabbage leaf in front of you with the central stem rib closest to you. Put a heaping tablespoon of stuffing mixture on the portion of the cabbage closest to you and roll the leaf over once. Tuck in the sides and continue rolling until the leaf forms a nice, neat little package. Continue to stuff and roll the cabbage leaves in this manner, packing the rolled-up cabbage leaves snugly in a large pan.

10. Mix the remaining 2 tablespoons olive oil with the lemon juice and pour over the cabbage rolls. Invert a heavy plate over the cabbage rolls then cover the pan with its lid. Bring the liquid in the pan to a simmer, reduce the heat to low, and cook until the cabbage leaves look translucent, about 20-25 minutes.

11. Allow the cabbage leaves to come to room temperature in the pan. Transfer to a serving platter and serve with wedges of lemon.