ingredients
serves 4
2 pound whole curly cabbage
2 tablespoons oil
1 large onion, finely chopped
1 dessert apple, peeled, cored and finely
chopped
1 tablespoon curry powder
1 tablespoon tomato paste
1/3 cup long-grain rice
1 egg
salt
freshly ground black pepper
1 1/2 cups Cheddar cheese, grated
1 1/4 cups stock
method
1. Blanch the cabbage, stalk end up, in boiling water for 4 minutes. Drain and pat dry with absorbent paper.
2. Heat the oil in a frying-pan. Add the onion and apple and fry until softened. Stir in the curry powder and fry for a further 2 minutes.
3. Remove from the heat and stir in the tomato paste, rice, egg, seasoning and cheese.
4. Carefully stuff the cabbage, inserting the filling between the leaves and pushing it well towards the base.
5. Tie the cabbage in cheesecloth or with string and place in a heavy-bottomed saucepan.
6. Pour the stock around it. Cover the pan and cook very gently for 3 hours.
