Instructions

• Preheat the oven to 180C and toast the chopped the almonds until golden.

• Heat the oil in a pan, saute the leek and carrots then add the garlic, cumin seeds and a splash of water. Season with salt and pepper, cover and cook until the vegetables soften. Stir occasionally adding more water if necessary.

• Prepare a pan of boiling salted water, blanch the cabbage leaves for two minutes, drain and leave to dry.

• Add the almonds, dill and feta to the vegetable mixture and stir until combined, spoon the mixture in the middle of the cabbage leaves, roll up and place seam-side down in a baking tray.

• Drizzle oil on top of the cabbage rolls, cover and place in the oven for 15 minutes and serve.