Stuffed cabbage leaves

(Serves four)

8 large leaves from a savoycabbage
2 tbsp olive oil
1 large onion, finely chopped
100 g mushrooms, finely chopped
175 g minced beef
175 g minced pork
80 g fresh white breadcrumbs
1 tbsp Worcester sauce or brown sauce
1 tbsp chopped parsley
1 tsp mixed dried herbs
Salt and pepper
1 egg yolk
200 ml chicken stock

Drop the cabbage leaves into a large pan of lightly salted boiling water and blanch for one minute until they turn bright green and begin to wilt. Drain them and cool them quickly under cold running water, drain again and pat them dry with kitchen paper. Heat the oil in a pan and fry the onion until soft but not coloured. Add the mushrooms and cook, stirring, until the juice they exude has evaporated, then cool.

Put the beef and pork into a bowl and add the onion mixture, the breadcrumbs, Worcester sauce, parsley and mixed herbs. Season with salt and pepper, add the egg yolk, then mix it all together well.

Preheat the oven to 180ºC. Trim off and discard the hard central ribs from the cabbage leaves, then lay the leaves on the work surface. Divide the meat mixture between the leaves, fold in the sides and roll them up.

Put the rolls, seam side down, into a well-buttered shallow dish that will hold them fairly snugly in one layer.

Pour in the stock, cover the dish tightly with foil and bake in the oven for one hour. Serve with roast potatoes and, if you like, a gravy made with the juices.