Starters Recipes - Polish Stuffed Cabbage Leatles

Ingredients

• 8 large cabbage leaves

• 175 g/6 oz/1 1/4 cups minced (ground) beef

• 50 g/2 oz/1/4 cup long-grain rice

• Salt and freshly ground black pepper

• 30 ml/2 tbsp tomato puree (paste)

• 15 ml/1 tbsp chopped parsley

• 1 garlic clove, crushed

• Beef stock

• 4 bacon rashers (slices), rinded

• Gravy browning

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Method:

1. Remove the thick central cores from the cabbage leaves. Plunge in boiling water for 3 minutes. Drain, rinse with cold water and drain again.

2. Mix well together the mince, rice, some salt and pepper, the tomato puree, parsley and garlic. Shape into 8 small rolls and place one on each cabbage leaf.

3. Fold in the sides and roll up not too  tightly. Pack in a single layer in a flame­proof casserole (Dutch oven).

4. Pour on enough beef stock to just cover. Bring to the boil, cover with a lid, reduce the heat and simmer gently for 1 1/2 hours.

5. Meanwhile, grill (broil) or dry-fry the bacon until crisp. Crumble into small pieces. When cooked, transfer the cabbage rolls to a warm serving dish.

6. If necessary, boil the stock rapidly until syrupy and add n few drops of gravy browning. Spoon over the cabbage and top with the bacon.