| STUFFED CABBAGE LEAVES RECIPE
Stuffed Cabbage Leaves
Stuffed Cabbage Leaves (Serves 4)
1 tbsp olive oil
8 large cabbage leaves
1 chopped onion
1 cooking apple, peeled, cored and chopped
1 crushed garlic clove
225g minced lean pork or veal
50g fresh wholemeal breadcrumbs
finely grated rind and juice of half a lemon
1 tbsp chopped sage
1 tbsp chopped parsley
salt and freshly ground black pepper
4 tomatoes cut into wedges
Blanch the cabbage leaves in boiling salted water for 2 minutes, or until soft enough to roll up.
Drain thoroughly and set aside.
Heat the oil in a pan and add onion, apple and garlic.
Fry for 5 mins, stirring occasionally.
Add pork or veal and fry for a further 5 mins. stirring constantly.
Remove from heat and stir in the breadcrumbs, lemon rind and juice, herbs and salt and pepper.
Divide the stuffing mixture equally between the cabbage leaves, then roll up, from the stalk end,
folding in the edges to enclose the stuffing completely.
Put the stuffed leaves in a shallow baking dish and surround with the tomato wedges.
Cover and bake in a preheated moderate oven (180C, 350F, Gas Mark 4) for 20 to 30 mins until the cabbage is tender.