Serves 4
8 large cabbage leaves
fat for greasing
for the stuffing
1 medium-sized onion
1 tbsp oil
400 g minced beef
1 X 400 g can tomatoes
2 tsp cornflour
1 tbsp Worcestershire sauce
1/4 tsp dried mixed herbs
1 tbsp chopped parsley
salt and pepper
for the sauce
juice from the canned tomatoes
1 tbsp concentrated tomato puree (paste)
4 tsp cornflour
a pinch of sugar
salt and pepper
1. Remove the thick centre stems from the cabbage leaves, blanch in boiling water for 2 minutes, and drain thoroughly.
2. Make the stuffing (see below).
3. Divide the stuffing between the cabbage leaves and roll up, folding over the edges of the leaves to enclose the meat completely.
4. Place in a greased, shallow ovenproof dish, cover with foil, and bake in a fairly hot oven, 190°C, gas mark 5, for 20 minutes.
5. Prepare the sauce (see below) while the cabbage leaves are cooking.
6. Pour the sauce over the cabbage leaves just before serving.
to make the stuffing
1. Skin and chop the onion finely.
2. Heat the oil in a pan and fry the onion gently for 5 minutes.
3. Add the beef and cook, stirring until the beef has browned.
4. Drain the tomatoes and reserve the juice.
5. Add the tomatoes to the meat mixture.
6. Blend the cornflour with the Worcestershire sauce and stir into the meat mixture with the herbs and seasoning.
7. Cover and simmer for 20 minutes, stirring occasionally.
to make the sauce
1. Blend the reserved juice from the tomatoes with the tomato puree and make up to 250 ml with water.
2. Blend the cornflour with 1 tbsp of the sauce.
3. Pour the rest of the sauce into a pan and bring to the boil.
4. Pour in the blended cornflour and bring to the boil, stirring all the time, until the sauce has thickened.
5. Add the sugar and season to taste.
