INGREDIENTS
8 large Savoy cabbage leaves
2½ tsp salt
500g (1lb 2oz) lean beef mince
1 onion, finely chopped
1 egg
2 tbsp breadcrumbs freshly ground black pepper freshly grated nutmeg
1 tsp fresh thyme leaves
1 tbsp finely chopped flat-leaf parsley
2 tbsp vegetable oil
1 large can of peeled plum tomatoes (800g/1¾lb)
1 tsp sugar
5 tbsp single cream
1 pinch of saffron threads
Method
- Trim the centre rib of each cabbage leaf so it opens flat. Add 1 teaspoon of salt to a large pot of water and bring to the boil. Blanch the cabbage leaves for 2 minutes. Using a slotted spoon, remove the leaves and immediately refresh in cold water so they retain their beautiful green colour.
- Mix the beef mince in a bowl with the onion, egg, breadcrumbs, 1 teaspoon of salt, pepper, nutmeg, thyme, and parsley. Lay the cabbage leaves flat on a work surface. Spoon about 2 tablespoons of the beef mixture onto each leaf. Starting from the centre rib, roll up the leaves, tucking in the edges. Secure with kitchen twine. Preheat the oven to 200°C (400°F/ Gas 6).
- Heat the oil in a large frying pan and cook the cabbage rolls on both sides over a high heat for about 1 minute. Remove from the pan and set aside. Pour the tomatoes into the frying pan and chop them up into small chunks with a wooden spatula while bringing them to the boil. Add the sugar, the remaining ½ teaspoon of salt, cream, and saffron, stirring constantly, and cook for about 5 minutes. Pour the sauce into a shallow baking dish and arrange the 8 cabbage rolls in the dish, pressing them down into the sauce. Bake in the middle of the oven for about 30 minutes. White sandwich bread or boiled potatoes would go well with this.
TIP
A smaller, more elegant version of this dish can be made using spinach leaves – then they are called ‘tree frogs’. The disadvantage is that the small, tender leaves are more difficult to stuff, but the advantage is that the spinach does not have to be blanched. Make four spinach rolls per person.