Stuffed Cabbage
Ingredients 1 Large Savoy cabbage
Sauce 1 onion chopped finely 1 garlic clove chopped fine- ly 1 tbsp olive oil 400g tin chopped tomatoes Salt and pepper 1 pinch of sugar
Filling 1 tbsp olive oil 1 onion chopped finely 2 cloves of garlic chopped finely 500g pork mince 150g mushrooms sliced 200g pearled spelt, rice or barley (cooked weight) 1 egg beaten 4 tbsp chopped flat leaf parsley 1 tbsp chopped fresh dill Salt and pepper 4 tbsp sour cream plus more to serve
Method Sweat the onion and garlic
in oil until soft. Add the tomatoes and cook until re- duced slightly. Season with salt, pepper and sugar. Preheat the oven to 180C/ 350F/ gas mark 4. You can shave the cabbage stems with a vegetable peeler if they are a bit thick. Blanch in boiling water for three minutes then take out of the water and pat dry. For the filling, sweat the onion in oil until soft. Add the pork and cook until just browned, tip into a bowl. Cook the mushrooms in the same pan until they release their juices. Add the mush- rooms to the pork along with the cooked spelt, egg and herbs. Season very generous- ly and mix. Place a spoon- ful of the mixture into the centre of each cabbage leaf, fold the sides over and roll from the stalk end until you have 12 neat packages. Place seam side down in an oven proof dish. Pour the sauce over and dot the sour cream on top. Bake for 35 40 minutes. Serve with more sour cream.
LORN DE JOUR
17
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