Cabbage Stuffed with Mince

Ingredients

Cabbage 1 medium size

Mince 500g or 2 large cups

(Veal, pork or chicken)

Onions 2

Carrot 1                

Garlic cloves 6

Thyme 1 branch

Bay leaves 2 

Peppercorns 1 tsp crushed

Parsley 1 cup chopped finely

Olive oil 2 tbsp

White wine 1 cup

Method

Remove the outside leaves of the cabbage.  Boil the cabbage in a large saucepan for 15 minutes, empty the water and cool under the tap.  Boil the cabbage again in salty water; this time for 30 minutes. (This process will make the cabbage easy to digest.) Cool again and drain properly this time.

Pull the outside leaves of the cabbage away from you without separating them from the cabbage and gently remove the heart.  Replace the heart with the mince mixture. (see recipe)  Bring the leaves back together and tie with a string to re-establish the original form of the cabbage.

Peel and slice onions, carrot and garlic and fry in a large saucepan with the olive oil for a couple of minutes.  Add 1 cup of white wine and 2 cups of stock or water.  Place the cabbage in the middle, season with all the spices, cover and simmer for 1 hour and 30 minutes.  Remove the cabbage and place it on a serving plate.  Reduce the stock to make it tastier and season.  Pour the reduced stock over the cabbage and serve.