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21 December 2012,02:18 by
V.Chitralekha

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STUFFED CABBAGE PARCELS

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Put the minced pork in a large saucepan, preferably non-stick, over medium heat and cook in its own fat until beginning to brown, stirring from time to time to ensure that it does not stick.
  • Add the onion and fry until softened and lightly coloured. Add the tomatoes with their juice and bring to the boil, stirring. Season to taste, then simmer over moderate heat for 20 minutes, stirring occasionally, until the pork is cooked and the sauce thick and well reduced.
  • Stir in the kidney beans and remove the pan from the heat. Set aside, covered, while preparing the cabbage leaves for stuffing.
  • Blanch the cabbage for 3 minutes, in batches of leaves at a time, in a large pan of boiling salted water. Drain the cabbage leaves, rinse them under cold running water and pat them dry with absorbent kitchen paper.
  • Lay the cabbage leaves flat on a chopping board. Using a sharp knife, cut out and discard the thick central stalks.
  • Put 15-25 ml filling mixture at the stalk end of each cabbage leaf. Fold the 2 sides inwards to cover the filling mixture, then roll up to make a neat, compact parcel.
  • Arrange the cabbage parcels, seam side down, close together in a single layer in a well-buttered flameproof serving dish.
  • Put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste.
  • Pour the sauce evenly over the cabbage parcels in the dish.
  • Sprinkle with the cheese and cayenne or paprika, and place under a preheated grill for about 5 minutes, until golden brown and bubbling. Serve the cabbage parcels hot, straight from the dish.
  • Accompany them with boiled rice.

INGREDIENTS

  • 350 grams lean minced pork
  • 1 medium onion, skinned and finely chopped
  • 227 grams can tomatoes
  • Salt and pepper
  • 283 grams can red kidney beans, drained and rinsed
  • 16 large Savoy cabbage leaves
  • 40 grams butter
  • 40 grams plain flour
  • 450 ml fresh milk
  • 50 grams mature Cheddar cheese, grated
  • Pinch of cayenne or paprika, to finish

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