Recipe: Stuffed cabbage

1 Pull off the leaves of the cabbage and blanch them in salted boiling water for 5 mn.

Let them cool in cold water and strain them thoroughly so that they do not give out their water when you cook them

2 Prepare the stuffing by mixing the minced meats with some minced parsley. Add the egg, salt, pepper and mix up the lot.

3 Peel your vegetables and chop them up roughly.

4 Prepare four 80 cm-long pieces of cooking string and dispose them in a star shape on your worktop (they should cross in their centre in the middle of the table).

5 Keep aside one big cabbage leaf. Place three overlapping leaves in the centre of your "star". Then a little stuffing in the centre, then more leaves to reconstitute your cabbage and so on. Finally, cover your cabbage with the big leaf you kept aside.

6 Now use each string to close your stuffed cabbage and give it back its original round shape.

7 Place your cabbage into a large dish with the vegetables, garlic and smoked bacon cut into big dices.

8 Bake for 1h30 at 230°C (445°F).