Stuffed Cabbage Recipe

Ingredients

Serve 4-6

• 1 large onion, finely chopped

• 5 tbsp butter

• salt and freshly ground black pepper to taste

• 1 clove garlic, crushed

• 1/2 tsp cumin seeds, crushed     

• 14 oz/400 g mushrooms, chopped

• 1 tsp paprika

• 1 tbsp finely chopped thyme

• 5 tbsp heavy/double cream

• 1/2 cup/50 g freshly grated Emmental or Pecorino cheese

• 12 Savoy cabbage leaves, separated and tough white parts removed

• 1 cup store-bought or homemade Tomato Sauce (refer recipe)

• 1 cup/250 ml Vegetable Stock + more if needed (refer recipe)

• 1 tbsp finely chopped parsley, to garnish

• 2 lb/1 kg potatoes, boiled

Method:

1. Sauté the onion in half the butter and salt in a large saucepan over medium heat for 5 minutes, or until softened.

2. Add the garlic and cumin and sauté for 2 more minutes. Add the mushrooms, paprika, and thyme. Cook over high heat for 5-7 minutes, or until the mushrooms have released all their liquid and it has evaporated.

3. Add 2 tablespoons of cream and the Emmental. Season with salt and pepper and remove from the heat. Let cool.

4. Blanch the cabbage leaves in a large pot of salted, boiling water for 3 minutes. Drain well and flatten the leaves on a clean surface with a rolling pin.

5. Divide the filling evenly among the cabbage leaves, dropping it in the center of each leaf and folding over the edges to seal.

6. Melt the remaining butter in a casserole or flameproof pot over low heat. Add the tomato sauce, remaining cream, salt, and pepper to the stock and pour into the casserole.

7. Place the stuffed cabbage leaves in the casserole, seam-side down, and cook for 30 minutes, adding more stock during the cooking time if they begin to dry out.

8. Add the potatoes to the pan 10 minutes before serving. Garnish with the parsley and serve hot.