Ingredients

• 1 medium head of white/green cabbage (cut into thick wedges/pockets)

• 500g minced beef or lamb (or mixed meat for juicy texture)

• 2 tbsp soy sauce or tamari

• 1 tbsp sesame oil

• 1 tbsp fresh ginger (finely grated)

• 2 cloves garlic (minced)

• 2 spring onions / scallions (finely chopped)

• 1 tsp Middle Eastern Baharat or ground cumin

• 1/2 tsp crushed chili flakes (optional)

• 2 tbsp olive oil (for brushing and searing)

• Coarse sea salt & freshly ground black pepper

• Tahini or soy-ginger dipping sauce for serving

Method

1. 01

   Prep Cabbage: Cut the head of cabbage into wedges, keeping the core intact so the leaves hold together. Carefully create slits/pockets between the inner leaves.

2. 02

   Prepare Meat Filling: In a bowl, mix minced meat, soy sauce, sesame oil, grated ginger, garlic, spring onions, Baharat, salt, and pepper until combined.

3. 03

   Stuff Arayes: Generously pack the meat filling between the cabbage leaf pockets, flattening slightly so the meat cooks evenly.

4. 04

   Sear & Bake: Brush the outer cabbage wedges with olive oil. Sear on a hot grill pan for 2–3 minutes per side until charred and golden, then transfer to a 200°C (400°F) oven for 15–20 minutes until the meat is fully cooked and the cabbage is tender.

5. 05

   Serve: Serve piping hot alongside fresh tahini or an Asian dipping sauce!