Duck & Rice Sarma in Savoy Cabbage

Fill a large pot with water and bring it to a boil over high heat

Prepare an ice bath

Cut around the stem of 1 savoy cabbage head

Place the cabbage into the boiling water and let it cook, flipping it periodically until the leaves are softened and starting to fall from the head

Pull off the cabbage leaves and transfer them to the ice bath

Place a clean kitchen towel over a baking tray. Carefully pile the leaves on top to dry

Cut out the rib of each leaf up to around halfway lengthwise

Add 350 g of washed baldo rice and 450 ml of water to a saucepan. Cook over low heat for 13m, stirring occasionally until the water has evaporated and the grains are soft. Transfer to a bowl

Add 500 g of minced duck breast, 2 tsp of cumin powder, 2 tsp of aleppo pepper and 5 tsp of dried oregano

Add 1 tbsp of salt and mix to incorporate

Preheat the oven to 175 °C

Place 1 cabbage leaf on a working surface. Place 2 tbsp of the duck mix on the uncut half of the leaf. Fold the sides towards the center

Tightly roll the leaf to get two layers around the mix. Trim off the excess cabbage and reserve. Transfer to a baking dish and repeat the process with the remaining ingredients

Transfer the rolls to a baking pan. Fill the empty spaces with the cabbage trim. Use the remaining trim to cover the rolls

Pour 500 ml of chicken stock on top

Cover the pan with aluminum foil, making sure it is tight around the edges

Place the pan in the oven and cook the rolls for 20m, until they are firm to the touch

Transfer to a serving bowl and add some of the chicken stock. The duck & rice sarma in savoy cabbage is ready

Enjoy this complete meal in a tight, little package!