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Stuffed Cabbage #2

ingredients

serves 4
8 medium Savoy cabbage leaves

for the filling:

2 oz (50 g) cooked long grain rice
1 tbsp (15 ml) sultanas
2 tomatoes, skinned, deseeded and chopped
1 oz (25 g) blanched almonds, chopped
2 tbsps fresh chopped parsley
squeeze of lemon juice
5 fl oz (150 ml) chicken stock

to garnish:

tomato sauce recipe

method

1. Blanch cabbage leaves for 2 minutes, trim thick stalk bases.

2. Mix all filling ingredients (not stock).

3. For the cabbage parcels, blanch the leaves in boiling water for 2 minutes. Plunge into cold water and drain. Cut away the thick stalk. Put a heaped tbsp of the filling in the centre of each leaf. Fold over the base, then each side and roll up tightly.

4. Place rolls, snugly, in a buttered dish.

5. Pour over chicken stock, cover with foil and cook in a moderately hot oven Mark 5 (190°C) 375°F for 20 minutes.

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