To Make Cabbage Rolls

Cup of Yum
1. First of all, we need to remove the leaves from our cabbage. To do this, run a sharp knife around the rim of the stalk at the bottom.
2. Now, you can start to gently remove each of the leaves one by one.
3. When you have all your leaves, cut them in half from bottom to top by running your knife along the thick stem. Put the stems to one side.
4. Now bring a large pan of water to the boil and plunge your cabbage leaves into the boiling water a few at a time, blanching for 2-3 minutes until they start to go limp.
5. Remove the leaves with a slotted spoon and carefully place into a large colander to drain. Run cold water over them to prevent them from cooking further.
6. Keep blanching your leaves in batches until they are all done and draining in your colander.
7. Drain your large saucepan and cover the bottom of it with cabbage stems and / or any leaves that may have torn.
8. Now add the your meat and rice cabbage roll filling to a mixing bowl and stir together, kneading briefly to make sure all the ingredients are well mixed.
9. Take one of your cabbage leaves and place it on a flat surface with the veins facing upwards.
10. Place a spoonful of your meat and rice mixture across the bottom of the cabbage leaf (how much you add will depend on the size of your leaves) and fold the sides of the leaf inwards, over your stuffing.
11. Now roll the leaf, making sure not to roll it too tightly, so that the filling is encased and place in your large saucepan, seam-side down.
12. Keep repeating this, arranging the cabbage rolls in your pan so that they are quite a snug fit. You need a bit of balance between leaving a little wiggle room for the rice to expand as it cooks but having the rolls secure enough so that they don't move around and unravel in the pan as they simmer.
13. Now mix your cooking sauce ingredients together until your tomato paste has dissolved.
14. Place your pot of cabbage rolls on the hob and pour the sauce over them making sure that the liquid reaches, and just covers your top layer of rolls.
15. Bring to the boil and then turn the heat down to a low heat.
16. Place a small plate, upside down, over the top of your cabbage rolls to weigh them down a little.
17. Now place a lid on your saucepan and leave your cabbage rolls to cook for around 60 minutes.

For The Yoghurt Sauce

1. Whilst your cabbage rolls are cooking, you can prepare your yoghurt sauce.
2. Mix the ingredients together in a small serving bowl, adding a splash of water if you want a thinner consistency.

To Serve Your Cabbage Rolls

1. When cooked, remove your pan from the heat and carefully lift your cabbage rolls onto your serving plate(s).
2. Spoon your cooking sauce over the top of them.
3. Serve immediately, with a drizzle of yoghurt sauce over the top and a few chilli flakes to garnish, if you like.