(or Stuffed Cabbage Leaves)

This recipe is adapted from Provence, the Beautiful Cookbook by Richard Olney (Welden Owen 1994). I simplified the original recipe which requires the cook to make sausage meat and tomato sauce from scratch. Instead I used good quality pork sausages and a can of diced tomatoes in their juice. You can substitute minced beef, lamb or pork of course.

• 1 large cabbage
• 1/4 cup long grain rice, parboiled for 15 minutes and drained
• 150 gm (about 3) good quality 98% pork sausages
• 1 egg
• 1/4 tsp nutmeg
• 2 cloves garlic, finely sliced
• 1 tbsp olive oil
• 1/2 cup diced tomatoes in their juice (from a can)
• 1/2 cup dry white wine
• 1/2 cup chicken stock

1. Preheat the oven top 180 C
2. Remove the first few cabbage leaves until you get down to tightly packed blemish free leaves. Reserve those that aren’t too tough, roll up tightly and slice thinly
3. With a small sharp knife carefully cut the first leaf free from the stalk at the base of the leaf and gently remove it in one piece trying not to tear it. Repeat with 6 more leaves
4. Pare down the thick ribs until they are flush with the rest of the leaf
5. Place leaves in a large pot and pour boiling water over. Bring back to the boil and remove after a few seconds. They should be soft and pliable
6. Squeeze the sausage meat out of the casings and use your hands to mix with the rice, egg, sliced cabbage leaves (from step 1.) and nutmeg.
7. Lay the first cabbage leaf outer face down (so it curls towards you) with the stem end facing you. Place a handful of the filling near the stem end and roll up to a third of the way to the top, fold in the outer edges and continue to roll. Place in a baking dish that will fit them snugly
8. Cook the garlic in the olive oil until fragrant then add the tomato, wine and stock. Bring to the boil and reduce by a third
9. Pour the liquid around and over the rolls, cover and cook for 1 1/2 hours