Stuffed Cabbage

Ingredients

• 4 large savoy cabbage leaves
• 250g courgette (1)
• 60g shallot (2) or onion (½)
• 1 clove of garlic
• 1 tablespoon of olive oil

Preparation Time: 35 minutes
Cooking Time: 15 minutes
Serves: 4

Method

1. Cut out the thickest part of the stem from the cabbage leaves. Peel and finely dice the garlic and shallot or onion.
2. Cut the courgette lengthways into ½cm thick slices and then cut each slice into ½cm diameter strands (alternatively, use a specialist peeler or a mandolin).
3. Bring a large pan of salted water to the boil and fill a large bowl with very cold water.
4. Blanch the cabbage leaves, two at a time, by putting them in the boiling water for 30 seconds and then removing them to the bowl of cold water. When all the cabbage leaves have been blanched, remove them from the cold water and pat them dry with kitchen paper.
5. Blanch the courgette by putting it in the boiling water for 10 seconds and then remove it to the bowl of cold water. When it has cooled, drain it through a sieve and put the courgette into a bowl.
6. In a pan, heat the oil and then gently fry the garlic and shallot or onion together for 1 minute. Tip the contents of the pan into the bowl with the courgette, mix them together and season well with salt & pepper.
7. Place a cabbage leaf onto a piece of cling-film/plastic-wrap, then put a small pile of the courgette onto the middle of the cabbage leaf and fold in the edges of the leaf.
   
8. Gather up the edges of the cling-film/plastic-wrap tightly around the folded cabbage leaf and tie a knot in it.
9. Put the cabbage parcels into a pan of boiling water and cook for 15 minutes.
10. Remove the cabbage parcels from the water and, using a pair of scissors, snip the cling-film/plastic-wrap underneath the knot.
11. Remove the cling-film/plastic-wrap and serve, folded side down.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 2 days to stage 8.
Will leftovers be nice? No.

Notes