Description:

This delightful vegetarian dish pairs the natural sweetness of sweet potatoes with the salty tang of white brine cheese. A perfect choice for a healthy, flavorful meal.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

• 300g sweet potatoes, cut on strips
• 3 large carrots, cut on strips
• 2 tablespoons olive oil
• 1 savoy cabbage
• 1 leek, finely chopped
• 2 garlic cloves, chopped
• Handful of fresh mint, chopped
• 150g white brine cheese, crumbled
• 2 teaspoons cinnamon
• 250ml vegetable stock
• Pinch of black pepper

Instruction:

Preheat Oven:
Preheat the oven to 220°C (200°C fan) or Gas Mark 7.

1. Roast Vegetables:

• Place sweet potato and carrot strips in a large bowl. Drizzle with olive oil and toss to coat evenly.
• Spread the vegetables in a roasting tin and bake for about 20 minutes, until just tender.

2. Prepare Cabbage Leaves:

• Separate 8 large leaves from the savoy cabbage.
• Boil water in a large saucepan, submerge the cabbage leaves, and cook for 3 minutes until tender.
• Drain well and lay the leaves flat on a chopping board.

3. Make the Filling:

• In a medium bowl, combine chopped leek, garlic, fresh mint, white brine cheese, and cinnamon.

4. Assemble the Parcels:

• Arrange some roasted sweet potatoes, carrots, and the leek mixture onto each cabbage leaf.
• Fold the leaves around the filling to create parcels.

5. Cook the Parcels:

• Place the parcels in the bottom of a large saucepan.
• Add vegetable stock and cover with a large plate.
• Bring to a boil, then cook for 10 minutes, until tender.

6. Serve:

• Sprinkle with black pepper for added flavor.
• Carefully remove the parcels and serve warm.

This recipe is best enjoyed with authentic white brine cheese, which adds a tangy contrast to the sweetness of the roasted vegetables.

Perfect Pairing: Serve alongside a fresh green salad for a balanced meal.

Chef’s Tip: