Cabbage and Ham Rolls

Servings: 4

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Cabbage recipes [/dishes/vegetable-dishes/cabbage-recipes/]

Instructions

1 Select the largest undamaged cabbage leaves, wash them and blanch one at a time
in a large saucepan of boiling salted water for 2 minutes; spread out with the
greener, inner side facing downwards on a chopping board and use a small, sharp
pointed knife to cut out the centre rib neatly.
2 Prepare 30 leaves in this way.
3 3 .Mix all the ingredients for the stuffing together in a large mixing bowl,
adding them in the order listed above, finishing up with the bechamel sauce. The
mixture should be moist but firm enough to hold its shape.
4 Season with salt, pepper and nutmeg to taste. Mould by hand into oblong rissole
shapes and wrap these in the cabbage leaves, placing the stuffing on the
greener, smoother side of the leaves and rolling up into neat parcels, closed at
both ends. You may need more than one leaf to completely enclose the stuffing;
secure with wooden cocktail sticks.
5 Fry the onion, bacon and sage leaves in the butter in a wide non-stick frying
pan until the onion is soft; add the cabbage rolls in a single layer and fry
over a moderate heat for a few minutes. They should be very lightly browned on
both sides.
6 Sprinkle the wine all over them, cover tightly and turn down the heat to very
low. Simmer for 25 - 30 minutes. Serve with creamed potatoes.