|500 g||beef mince — free-range|
|1/2||breadcrumbs — fresh|
|3/4||freekeh — cooked|
|1||eggs — large|
|3/4 tsp||sea salt|
|black peppercorns — freshly cracked|
|1 tsp||coriander — ground|
|1||nutmeg — ground|
|lemon — halved and zested|
|2||cabbage — savoy|
|125 ml||tomato passata|
|1/2||stock — chicken|
|salt and freshly ground black pepper|
Preheat the oven to 180º C. Grease an overproof baking dish with butter.
Place all the ingredients for the meatball stuffing in a large bowl and work together until well combined.
Roll into evenly sized portions, cover and chill to firm up while you prepare the cabbage leaves.
Cut off the core end of the cabbages and carefully separate the leaves. Rinse thoroughly to remove any grit.
Bring a large pan of salted water to the boil and blanche the cabbage leaves for several minutes.
Remove with a slotted spoon and blot to dry on a clean kitchen towel. Remove the tough centre rib from the larger leaves.
Place a meatball in the centre of the cabbage leaf, fold over the outer sides and roll into parcels.
Pack the finished parcels snugly next to each other in the baking dish.
Whisk together the tomato passata, sugar and stock and season lightly with salt and pepper.
Pour the liquid over the cabbage parcels and drizzle with olive oil.
Cover the dish with foil and roast in the oven for 45-50 minutes or until the meat is cooked through.
Recipe by Bibbyskitchen@36.