stuffed cabbage leaves

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200g minced veal
150g sausage meat
60g grated parmesan cheese
20g breadcrumbs
8 cabbage leaves
1 onion
1 egg
200ml vegetable stock
100ml dry white wine
extra virgin olive oil
salt
pepper

Serves 4

1. Heat the oven to 180°C.
2. Peel and chop the onion and fry in olive oil until lightly brown.
3. Add the minced veal and sausage meat. Turn up the heat and add the wine. Cook for a further 6-7 mins or until the wine has totally evaporated.
4. Meanwhile, blanch the cabbage leaves in salted water for between 3-5 mins.
5. Drain the leaves and pat dry.
6. Take the meat mixture off the heat and add the breadcrumbs, grated parmesan, pepper and egg.
7. Take a spoonful of mixture and place in the middle of one cabbage leaf. Fold the sides towards the center and fix with a couple of toothpicks.
8. Put the stuffed cabbage leaves into a oven proof dish, add the stock and a splash of olive oil.
9. Cook in the oven for 10 mins or until brown.

• Serve with mashed potato and drizzle the juices over the stuffed cabbage leaves.