Stuffed Cabbage Twist

Method

1. Bring a large pot of salted water to a boil, then blanch the cabbage leaves for 2-3 minutes until pliable, and pat them dry on a clean towel.
2. In a mixing bowl, combine the ground lamb, cauliflower rice, finely chopped onion, and mint, working the mixture together until evenly blended.
3. Lay each cabbage leaf flat, place a generous portion of the lamb mixture at the base, then fold in the sides and roll tightly into a compact parcel in the traditional sarma style.
4. Arrange the stuffed cabbage rolls snugly in a single layer in a wide, heavy-bottomed pan and pour the tomato sauce evenly over the top.
5. Cover the pan with a tight-fitting lid and simmer the rolls over medium-low heat for 25 minutes, until the lamb is fully cooked through and the sauce has thickened.
6. Allow the rolls to rest uncovered for 2-3 minutes before plating, then garnish with a light sprinkle of fresh mint and serve immediately.