Cabbage rolls stuffed with reindeer and barley

Instructions

1. 1

   Pull the outer leaves off the cabbage, then carefully peel away about 8 large, unbroken ones. Blanch them in boiling salted water for 30 seconds, until pliable, and drop them straight into ice water. Dry them well with a tea towel.

2. 2

   Heat a splash of olive oil in a large skillet over medium heat and cook the red onion and garlic 3–5 minutes, until soft and lightly coloured. Take the pan off the heat to cool a little.

3. 3

   Brown the reindeer hamburger in the same skillet over medium-high heat, breaking it up with a spoon until cooked through, and pour off any excess fat. Season with salt and pepper, then stir in the cooled onion and garlic, the cooked barley, smoked paprika, oregano, butter and beaten egg, mixing until it all holds together.

4. 4

   Trim the thick central rib on each blanched leaf if it feels stiff. Spoon about 3 tablespoons of filling down the middle of each one, fold the sides in and roll it up tightly so nothing escapes.

5. 5

   Heat the oven to 150°C (300°F). Brush the rolls with the remaining olive oil, sit them in a baking dish and bake 20–25 minutes, until hot through and the leaves are tender. Serve with cranberry or blueberry jam spooned over.