DO THE TWIST AND IT GOES LIKE THIS ...

                                            

                                       

                                       

 It’s hard to find something inventive to do with cabbage from the allotment.  There’s an inevitability that there will be coleslaw with every barbecue and it’s a great accompaniment to many things, but these two recipes put a twist on things and come up trumps.

                                         

Both use the blanched cabbage leaves as wraps encasing delicious delights.  

The first has more of a Mediterranean slant with its passata based sauce with chorizo,  but the second , which I’ve already claimed the leftovers of as I enjoyed it so much , has a Mexican leaning with its beef mince  chilli and coriander filling.

Can’t wait for him to night fish again so I can savour another portion! 

https://www.bbcgoodfood.com/recipes/cabbage-roll-enchiladas

I used my low fat Greek yoghurt instead of the bio as that was all I had and heaped on a bit of extra cheese. I’d also suggest blanching the cabbage leaves for just a tiny bit longer to make them more tender. Other than that a perfect one for the file! 

https://www.bbcgoodfood.com/recipes/chorizo-stuffed-cabbage-rolls