STUFFED CABBAGE LEAVES

Preparation Method :

• Blanch the cabbage leaves in boiling salted water for 2 minutes or until soft enough to roll up. Drain thoroughly and set aside.
• Heat the oil in a pan. Add the onion, apple and garlic and fry gently for 5 minutes, stirring occasionally.
• Add the pork or veal and fry for a further 5 minutes, stirring constantly to break up the meat.
• Remove from the heat and stir in the breadcrumbs, lemon rind and juice, herbs and salt and pepper to taste.
• Divide the stuffing mixture equally between the cabbage leaves, then roll up, from the stalk end, folding in the edges to enclose the stuffing completely.
• Put the stuffed cabbage in a shallow baking dish and surround with the tomato wedges.
• Cover and bake in a preheated moderate oven for 20 to 30 minutes until the cabbage is tender.