Stuffed Cabbage Lea Ices

8 large cabbage leaves
salt
1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and chopped
1 cooking apple, peeled, cored and chopped
1 clove garlic, peeled and crushed
225 g/8 oz minced lean pork or veal
50 g/2 oz fresh wholemeal breadcrutnbs
finely grated rind and juice of 1/2 lemon
1 tablespoon chopped sage

I tablespoon chopped parsley freshly ground black pepper 4 tomatoes, cut into wedges

Blanch the cabbage leaves in boiling salted water for 2 minutes or until soft enough to roll up. Drain thoroughly and set aside.

Heat the oil in a pan. Add the onion, apple and garlic and fry gently for 5 minutes, stirring occasionally. Add the pork or veal and fry for a further 5 minutes, stirring constantly to break up the meat. Remove from the heat and stir in the bread- crumbs, lemon rind and juice, herbs and salt and pepper to taste.

Divide the stuffing mixture equally between the cabbage leaves, then roll up, from the stalk

end, folding in the edges to enclose the stuffing completely.

Put the stuffed cabbage in a shallow baking dish and surround with the tomato wedges.

Cover and bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 20 to 30 minutes until the cabbage is tender. Serve hot.

SERVES 4