Whole Stuffed Cabbage

Cook Time 2 hours 30 minutes

Servings 6

Ingredients

1 savoy cabbage (about 1.8kg), core removed with a small, sharp knife

½ cup long-grain rice, washed 3 times in cold water

400g fatty beef mince or pork mince

1 tsp caraway seeds

½ onion, finely chopped

2 garlic cloves, finely chopped

65g freshly grated parmesan

1 small handful each of dill fronds, tarragon leaves, parsley leaves, chopped

Pinch of salt and pepper

125ml (½ cup) white wine

1L chicken stock

1 French shallot, finely chopped

1 tbsp capers, chopped

Method

Place the cored cabbage in a stockpot or large heavy-based casserole dish and half-fill with cold water. Cover with the upside-down lid (the handle helps keep the cabbage submerged) and bring to the boil. Cook over high heat for 8 - 10 minutes, until slightly soft. Drain and transfer to a bowl to cool. When the cabbage is cool enough to handle, carefully peel away 16 whole outer leaves, keeping them intact. 

To make the filling, place the rice, mince, caraway seeds, onion, garlic, parmesan and half the herbs in a bowl. Season with salt and pepper and mix well.

Place two large pieces of foil on the bench, overlapping them slightly to form a 45 cm square. Place a tea towel under the foil for extra support. Choose the four biggest cabbage leaves and arrange, overlapping with the stem end facing inwards, on the foil to form a circle. Add one-third of the filling and spread out, leaving a 5 cm border. Repeat this process with the next four biggest leaves and another third of the mixture, then repeat once more. Finish with a final layer of cabbage leaves.

To reform the cabbage, use the foil and tea towel to bring the outer edge of the cabbage leaves into the centre and shape into a large round cabbage again. Press down lightly on the cabbage ball until you have the desired shape. Wrap the foil around the cabbage, leaving the base exposed.

Heat the stockpot or casserole dish over medium-high heat and add the wine. Bring to the boil, then add the stock. Place the foil-wrapped cabbage, exposed-side down, into the stock and cover with the lid. Cook for 1 to 1.5 hours, or until a metal skewer inserted in the centre of the cabbage feels hot when pressed to your lip.

Carefully remove the cabbage and place in a serving dish. Peel away the foil.

Bring the cooking liquid to the boil and reduce by one-third. Remove from the heat and cool slightly, then add the shallot, capers and remaining herbs. Pour over and around the cabbage, then cut into wedges to serve.