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Ingredients
serves 4-6
1 firm cabbage
500g sausagemeat
1 thick slice stale white bread, soaked in milk
2 cloves garlic, finely chopped
1 handful parsley, chopped
salt and pepper
3 tbsp tomato purée
butter
Gruyère cheese, grated
Method
Blanch the cabbage in boiling salted water for 15 minutes, drain well, reserving the cooking water, and allow to cool.
Cook the sausagemeat in a little of the cabbage water for 15 minutes.
Mix with the bread, garlic, parsley, salt and pepper. Remove some of the cabbage leaves and trim off any tough pieces.
Place 1 tbsp of sausage meat in each leaf and roll into a ball.
Continue until all the stuffing is used up. Pack the cabbage balls into an ovenproof dish and poor over tomato purée, thinned with a little water. Dot with butter and grated Gruyère. Pop into oven at gas mark 5 190°C, for 25 minutes.
This method can be used for courgettes, aubergines and tomatoes. The aubergines and courgettes should be blanched and halved before you scoop out the middles and stuff them. Use olive oil instead of tomato purée
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