To make the stuffing: Quickly rinse the quartered mushrooms and drain. Stir-fry the mushrooms and garlic in the hot butter until all the liquid has evaporated and the mushrooms are just cooked. Add the dill and chevin or feta, and season to taste.

To make the rolls: Cut out the core of the cabbage and discard. Place the cabbage in a deep bowl and cover with boiling water. Leave to soften then, when cool enough to handle, peel off the 8 largest leaves. Remove the coarse ribs from each leaf and steep the remains in boiling water to soften again. Place a spoonful of stuffing onto each leaf before rolling it up and securing it with a length of string. Pack the cabbage rolls into a saucepan just large enough to hold them snugly. Add the stock and dill and season to taste. Bring to a simmer, then reduce the heat and cover tightly. Steam for 30 minutes, or until the cabbage is tender.

To make the beetroot risotto: Soften the onion in the butter, then stir in the garlic and rice. Pour in one cup of stock and cook, stirring, until all the liquid is absorbed. Add another cup of liquid. Stir, again until the liquid is absorbed. Repeat with another cup of stock, then cook, stirring frequently, for 20 minutes, or until the rice is swollen and almost tender. Blend the remaining cup of stock with the beetroot and add to the risotto. Cook, stirring, until the rice is tender, with a bit of a bite. Season to taste.

To serve: Serve the cabbage rolls with the beetroot risotto and crème fraîche on the side.

Per serving: 2265.5 KJ, 10.2 g protein, 30.4 g fat, 46.6 g carbs

TASTE’s take:

They may look glamorous, but these affordable midweek meals are as easy as one, two, three.