STUFFED CABBAGE

SERVES 6

30 MINUTES PREPARATION TIME

1 HOUR COOKING TIME

1 green cabbage (about 1 kg/2 lb 4 oz), leaves separated, thick stem removed

200 g (7 oz) pork scotch fillet, chopped

100 g (3½ oz) pork liver, chopped

150 g (5½ oz) speck (smoked pork belly), sliced into thin matchsticks

4 bulb spring onions (scallions), finely chopped

2 carrots, finely chopped

2 garlic cloves, finely chopped

150 g (5½ oz) cooked, peeled and vacuum-packed chestnuts, crushed (see note )

2 eggs, lightly whisked

Salt and pepper

100 g (3½ oz) caul fat (see note )

THE CABBAGE

Cook the cabbage leaves in salted boiling water for 5 minutes, or until tender (in batches if necessary). Drain, rinse under cold water until cool then drain again and pat dry with paper towels.

THE STUFFING

Preheat the oven to 180°C (350°F/Gas 4). Pass the fillet and liver through a mincer using a medium–coarse disc. Sauté the speck in a large frying pan over a medium heat without adding any fat, stirring occasionally, until browned and crisp. Next, add the chopped vegetables and garlic and sauté for 5 minutes, or until softened. Incorporate the minced (ground) meat and the chestnuts. Put the mixture into a bowl and cool slightly. Mix in the egg and season generously. Soak the caul fat in warm water to soften then drain carefully and pat dry with paper towels.

COOKING

Lay the caul fat out on a clean work surface. Arrange a third of the cabbage leaves on top so they overlap, spoon over a third of the stuffing and repeat until you run out of ingredients. Close up the filling in the caul fat to make a cabbage shape. Bake in a heavy-based casserole dish for 45 minutes, or until golden and cooked.

NOTE

The chestnuts can be ordered from specialty gourmet stores. Frozen, blanched chestnuts are also available, but these will need to be cooked in boiling chicken stock for 5 minutes then drained and cooled before using.

Caul fat is a thin web-like membrane of fat that covers the stomach of some animals. Most caul fat used in cooking comes from pigs. Order from your butcher ahead of time.