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Cabbage Parcels With Tomato Sauce

ingredients

serves 4
1 tbsp oil
1 medium onion, finely chopped
1 x (14 oz/397g) can tomatoes, sieved
1/2 tsp dried oregano or marjoram

cabbage parcels:

8 large green cabbage leaves
1 tbsp oil
2 sticks celery, finely chopped
1 carrot, finely chopped
4 oz (125 g) pork steak, finely chopped
2 oz (50 g) button mushrooms, wiped and sliced
4 oz (125 g) cooked brown rice
grated rind of 1 lemon
2 tsp (10 ml) soy sauce
5 fl oz (150 ml) chicken stock

method

1. To make the sauce, heat the oil and fry the onion over a low heat until transparent and softened, about 10 15 minutes, stirring occasionally. Add the tomatoes and herbs and simmer gently, for 20 - 25 minutes, until reduced and thickened. Season with freshly ground black pepper.

2. For the cabbage parcels, blanch the leaves in boiling water for 2 minutes. Plunge into cold water and drain. Cut away the thick stalk. Heat the oil in a small pan and fry the celery, carrot and pork for 1 minute.

3. Add the mushrooms and cook gently for 2 minutes. Stir in the rice, lemon rind and soy sauce. Remove from the heat. 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. Pack the parcels in an ovenproof dish so that they can't move around. Pour over the stock, cover and bake at Mark 4 180°C 350°F for 30 minutes.

5. Meanwhile heat through the tomato sauce and serve hot with parcels.

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