Stuffed savoy cabbage leaves

Author:: STEVE MANFREDI
Time:: < 30 mins
Difficulty:: Medium
Special options:: Dairy-free, Nut-free

I've never understood why cabbage gets such a bad rap. Perhaps for some people it's the childhood memory of sulphurous vats of the stuff boiling for what seemed like hours. Just as tripe with white sauce ruined many a young appetite, overcooked cabbage can be indelibly branded onto memory.

Photo: Marco del Grande

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Ingredients

8 tender savoy cabbage leaves
extra virgin olive oil
1 finely chopped onion
3 minced garlic cloves
3 slices sourdough
milk
400g sausage meat
1/2 cup chopped flat-leaf parsley
1/4 cup chopped thyme
salt and pepper
600ml home-made tomato sauce

Method

Select 8 tender savoy cabbage leaves. Blanch the leaves for 3-4 minutes, then drain and cool them. Meanwhile, heat 1 tbsp extra virgin olive oil in a pan then lightly fry

1 finely chopped onion and 3 minced garlic cloves until transparent and soft. Moisten 3 slices sourdough with milk, then squeeze the milk out and tear into bite-sized pieces. In a bowl, combine onion, garlic and bread with 400g sausage meat (from your butcher or slit open your favourite sausages), 1/2 cup chopped flat-leaf parsley and 1/4 cup chopped thyme. Season with salt and pepper, and mix well. Stuff each cabbage leaf with the mixture and fold neatly. Pour 600ml home-made tomato sauce in a baking dish and arrange the cabbage parcels in it. Cover with foil and bake in a preheated 180C oven for 20 minutes.

Main ingredient:: Cabbage
Cuisine:: Italian

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