Tempting food for cold weather eating, as an individuaL portion. Kidney beans and lean minced pork are used in the stuffing, and a sprinkling of tangy Cheddar adds last minute flavour.
Savoy cabbages stand up well to frost and are in the shops right through winter. Their leaves are very curly and they have a kss dense heart than other types. Look for bright, healthy leaves, with no sign of wilting or insect damage. Savoy cabbages will keep well for up to a week if stored in a cool place.
SERVES 4
350 g (12 oz) lean minced pork
1 medium onion, skinned and finely chopped
227 g (8 oz) can tomatoes
salt and pepper
283 g (10 oz) can red kidney beans, drained and rinsed
16 large Savoy cabbage leaves
40 g (1 1/2 oz) butter
40 g (1 1/2 oz) plain flour
450 ml (3/4 pint) fresh milk
50 g (2 oz) mature Cheddar cheese, grated
pinch of cayenne or paprika, to finish
1. Put the minced pork in a large saucepan, preferably non-stick, over medium heat and cook in its own fat until beginning to brown, stirring from time to time to ensure that it does not stick.
2. Add the onion and fry until softened and lightly coloured. Add the tomatoes with their juice and bring to the boil, stirring. Season to taste, then simmer over moderate heat for 20 minutes, stirring occasionally, until the pork is cooked and the sauce thick and well reduced.
3. Stir in the kidney beans and remove the pan from the heat. Set aside, covered, while preparing the cabbage leaves for stuffing.
4. Blanch the cabbage for 3 minutes, in batches of 4 leaves at a time, in a large pan of boiling salted water.
5. Drain the cabbage leaves, rinse them under cold running water and pat them dry with absorbent kitchen paper.
6. Lay the cabbage leaves flat on a chopping board. Using a sharp knife, cut out and discard the thick central stalks.
7. Put 15 - 25 ml (1 - 1 1/2 tbsp) filling mixture at the stalk end of each cabbage leaf. Fold the 2 sides inwards to cover the filling mixture, then roll up to make a neat, compact parcel.
8. Arrange the cabbage parcels, seam side down, close together in a single layer in a well-buttered flameproof serving dish.
9. Put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Season to taste. Pour the sauce evenly over the cabbage parcels in the dish.
10. Sprinkle with the cheese and cayenne or paprika, and place under a preheated grill for about 5 minutes, until golden brown and bubbling. Serve the cabbage parcels hot, straight from the dish. Accompany them with boiled rice.
