Lamb and buckwheat stuffed cabbage

Method

1. Begin by cooking the kasha (skip if using cooked brown rice). Put the kasha in a pan and add 80g water and a pinch of salt. Bring to the boil, cover, lower the heat and simmer for 5-7 minutes or until the water has largely evaporated. Remove from the heat and leave, covered, for a few minutes, then fluff up with a fork.
2. Put the cabbage upside down in a bowl just big enough to hold it. Take a sharp knife and cut out and discard the core in a cone shape. Peel away the best outer leaves – you will need about 10 (keep any remaining cabbage to use in another meal). Use a peeler or sharp knife to pare away some of the protruding spines/stems on the larger leaves so they will be more flexible and cook evenly.
3. Bring a pan of well salted water to the boil and prepare a bowl of iced water. Working in batches, boil the cabbage leaves a few at a time for a couple of minutes, then lift them out with tongs and submerge them in the iced water. Drain them on a tea towel, then repeat with the remaining leaves.
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4. Take the bowl you used to core the cabbage and line it with muslin so the edges fall about 15cm over the sides. Line with the leaves (reserve 3), overlapping them slightly to form a solid layer.
5. To make the filling, warm the butter in a frying pan over a low-medium heat, then add the onion, bay, thyme and a good pinch of salt. Cook gently until the onion is soft (about 15 minutes), then add the carrot and celery. Cook for a few minutes more, then add the garlic. Fry for a final minute, then remove from the heat and discard the bay and thyme.
6. Mix together the kasha/rice, onion mixture, mince, egg, herbs and chilli flakes. Season well with salt and pepper and mix until well combined. Spoon a third of the mixture into the cabbage leaves, top with a leaf, then add another third of mixture, another leaf, the remaining mixture, then the final leaf. Pull the muslin up around the sides to secure everything into a ball, then tie the top of the muslin with kitchen string. Trim off any excess so it will sit flat. Heat the oven to 160°C fan/gas 4.
7. To make the sauce, melt the butter in a large, heavy based casserole with a lid (big enough to hold the cabbage) and cook the onion and garlic with a pinch of salt for 15 minutes until the onion is soft and translucent. Add the chopped tomatoes, stock and vinegar, season, then simmer for 15 minutes. Put the wrapped cabbage in the casserole on top of the sauce with the tied knot on the bottom. Cover with a lid and bake for 1 hour 15 minutes.
8. Remove from the oven, allow to cool for 10 minutes, then lift out the cabbage. Remove the muslin. Cut into wedges, garnish with dill and serve with some of the sauce and soured cream.