• 1 large Savoy cabbage (greener the better!)
• 800g minced shoulder/leg of lamb
• 500g minced beef
• 1 large onion, finely diced
• 8 garlic cloves, peeled and chopped
• Juice of four oranges
• 1 small cinnamon stick
• 4 star anise
• 500ml beef stock
• 1tbsp soy sauce
• 1tbsp Worcestershire Sauce
• Olive oil
• White pepper and salt

For red pepper sauce:

• 2 roasted and peeled red peppers
• 100g crème fraîche
• Juice of half a lemon
• Pinch of white pepper and cooking salt

To serve:

• Crispy garlic
• 80g feta, crumbled

1. Fill a large suacepan three-quarters full with water, add a good pinch of salt and heat.
2. In another large saucepan, combine the onion, garlic, and a good glug of olive oil, and let them sweat for about ten minutes on the low-ish heat (cooked without colour is the goal).
3. Remove from the heat, and transfer the onion mixture onto a plate and leave on one side. Give the saucepan a quick wipe and increase the heat. Time to cook the lamb and beef. Like most proteins, oil the meat rather than the pan (it saves nasty splashes and burns!).
4. If you find there is a lot of liquid/fat during cooking, drain it off or cook the meat a little longer, until the juices evaporate.
5. Your first pan of water should be up to the boil by now and it’s time to blanch your cabbage leaves. Only use the large outer leaves of the cabbage and save the rest for another meal.
6. Using a pair of tongs, remove the leaves from the boiling water once they are limp and flexible. Drop them into ice water to cool, so they retain their nice colour. Dry on kitchen paper and pop in the fridge.
7. In a saucepan, combine your minced meats, onion mix,, orange juice, soy sauce, Worcestershire sauce, beef stock, and spices. Let it simmer for around an hour.
8. Let your mix cool before rolling your cabbage leaves. Lay your leaves flat and carefully add around 140g of your mix to each cabbage leaf and gently roll. Place on a tray, and pop in the warm oven for around ten minutes. You can hold them in place with a toothpick, if fragile.

NOW the red pepper sauce:

• Gently warm the peppers in a small saucepan, and add the crème fraîche.
• When hot, remove from the heat, season, add the lemon juice and stir well until it forms a smooth velouté texture.
• Place a few spoonfuls at the centre of each plate, and add the cabbage rolls, either whole or cut into pieces. Sprinkle it with crispy garlic and edible flowers.

The perfect accompaniment to this dish would be Iranian smoked rice