Aaron Brunet’s cabbage dolma
Peeling the big outer leaves from a green cabbage recently, I wondered how to save them from going to waste. That plant put a lot of care into growing them and I wanted to show my appreciation. Once steamed they turned a beautiful deep green colour and dolma popped into my mind. They’re traditionally made with grape leaves stuffed with a rice or meat filling, and quite small. Cabbage leaves are big, more like a wrap, which led me to the idea of a lunch version. I had leftover rice in the fridge, and with a bit of jazzing up it turned into a tasty filling. A few spare canned beans added protein and fresh herbs from the garden were a perfect final touch. I had parsley and basil available: you could use oregano or rosemary just as happily.