Ingredients

1 Cabbage

1 1/2 tsp Salt

1 cup Leftover meat, ground

8oz (225g) Sausage meat

1/4 tsp Pepper

1 tbsp Parsley, chopped

3 slices Salt pork

1 Carrot, sliced

1 medium Onion, sliced

2 cups stock

1 tsp Arrowroot, dissolved in water

Method

Wash, trim and remove stalks from cabbage.

Place cabbage in large saucepan and cover with cold waterand add 1 tsp of salt.

Bring slowly to boil.

Let boil for 2 minutes.

Drain in a colander in order to keep the cabbage intact.

In mixing bowl, combine leftover meat, sausage meat, remaining salt, pepper, and parsley.

Mix well.

Place cabbage in a bowl, leaves up.

Carefully remove core, leaving bottom of cabbage.

Stuff cavity with part of meat mixture.

Carefully open leaves and stuff between leaves with meat mixture.

Wrap stuffed cabbage in slices of salt pork.

Tie with a string.

In heavy saucepan, large enough to hold cabbage, place carrot and onion.

Add cabbage, stock and bring to the boil.

Cover and simmer gently for 3 hours.

For serving: Remove cabbage from pan and drain.

Place on heated serving dish and keep warm.

Bring to boil cooking liquid and continue boiling for 15 minutes, or until liquid is reduced to 1 cup.

Add arrowroot dissolved in water, and continue boiling for a few seconds, until liquid thickens.

Pour over cabbage.

Cooks Comments and Tips

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