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8 large savoy cabbage leaves
2 tbsp oil
125g (4 oz) bacon, chopped
2 cloves garlic, chopped
1 large onion, finely chopped
200g (6.5 oz) pork and veal mince
1.5 cups (280g / 9 oz) cooked short-grain
white rice
2 small tomatoes, finely chopped
2 cups (500g / 1 lb) tomato pasta sauce
100g (3.5 oz) sun-dried tomatoes, cut into
thin strips
2 tbsp chopped fresh parsley |
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Method :
Place the
cabbage leaves in a large bowl and cover with boiling water. Leave for 5
minutes, then remove the leaves and refresh in a large bowl of iced
water. Leave for 5 minutes, then remove the leaves and refresh in a
large bowl of iced water. Leave for 5 minutes. Drain and pat dry. Cut
out the thick section from the stem of the larger, firmer leaves to make
them easier to roll. Heat the oil in a frying pan over medium heat. Add
the bacon, garlic and onion, and cook for 10 minutes, stirring
regularly. Transfer the mixture to a large mixing bowl and combine with
the mince, rice and tomato. Season well with salt and pepper, and mix to
combine.
Place the
cabbage leaves on a chopping board with the underside of the leaves
facing up. Divide the filling among the leaves, placing it in the centre
of each leaf. Carefully fold in the edges and roll each leaf up firmly.
Tie a piece of kitchen string around each cabbage roll to prevent it
from falling apart. Place the cabbage rolls, seam-side-down, in a deep
frying pan. Pour in the pasta sauce and sprinkle with the sun-dried
tomato. Cover and bring to the boil, then reduce the heat to a gentle
simmer. Cook, covered, for 25 minutes, then uncover and cook for a
further 5-10 minutes, or until the sauce is thick. Leave to stand for 5
minutes, then remove the string and scatter with the parsley.
Serves 4
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