These are delicious, real comfort food – though you need plenty of time and patience to wrap the parcels and secure them. A labour of love, but worth the effort.
1–2 large Savoy cabbages
Pork sausage meat
Chopped mixed herbs
One onion, chopped
Good chicken stock
- Take off the largest leaves from the cabbages, and in a large saucepan of boiling water, blanch them until soft. Remove and pat dry.
- Mix the herbs with the sausage meat, and place a spoonful in the centre of each leaf. Fold the leaves, wrapping the pork inside, and fasten with a wooden toothpick, or with twine.
- Gently fry the onion in oil in a wide, shallow pan until soft and sweet.
- Add the chopped tomato and fry for a minute or two. Season with salt and pepper.
- Pack the cabbage parcels into the pan, as snugly as possible. Pour over the stock to just cover.
- Bring to the boil, then simmer gently for half an hour. If the parcels rise above the broth, turn them over from time to time. Butter beans, soaked overnight and cooked, may be added to the sauce before serving.