1 sugarloaf cabbage
1 Tbsp extra virgin olive oil
8 slices thin prosciutto
2 ripe avocados
1 ripe tomato, finely diced
½ red onion, finely diced
2 cloves garlic, minced
2 sprigs coriander, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp crumbled feta
2 cups mixed fresh garden herbs of choice (we used basil, dill, parsley)
Juice of 1 lemon
1 Tbsp balsamic glaze
Remove cabbage core using a small sharp knife. Gently remove 12 outer leaves.
Blanch leaves in a saucepan of boiling water in batches, for 1 minute until beginning to soften. Drain and refresh in iced water. Cut out central ribs.
Heat oil in a large frying pan over medium heat. Fry prosciutto in 2 batches for 3 minutes, until crispy. Drain on paper towel.
Remove seeds, peel and crush avocados in a medium bowl. Mix in tomato, onion, garlic and coriander. Season, then fold feta through.
Put a cabbage leaf on a clean work surface. Top with a spoon of avocado mixture. Fold in sides then roll up to form a log. Trim ends (optional). Repeat with remaining cabbage and avocado mixture.
Arrange cabbage rolls on a serving platter. Top with herbs and roughly broken pieces of prosciutto.
Drizzle with combined lemon juice and balsamic glaze to serve.