SERVES 4 PREP 15 minutes COOK 15 minutes NUTRITION 1856kJ; 25g fat (8g sat); 44g protein; 8g carbohydrate; 5g fibre a serve COST $3.50 a serve
16 Savoy cabbage leaves,
500g Italian-style sausage,
skins removed 2 tablespoons freshly grated
1 tablespoon dried packaged
1 egg, lightly whisked
½ cup finely chopped flat-leaf
parsley, plus extra, to serve 1 tablespoon vegetable
or olive oil
1 onion, finely chopped 2 cloves garlic, finely chopped 400g can chopped tomatoes 1/3 cup water
Cook cabbage leaves in a large saucepan of boiling water for 2 minutes or until pliable. Drain; refresh under cold water.
Meanwhile, combine sausage meat, parmesan, breadcrumbs, egg and parsley in a bowl. Using dry hands, shape into 16 balls.
Trim cabbage leaves into rectangles; wrap each meatball in a leaf.
Heat oil in a deep frying pan over moderate heat. Cook and stir onion and garlic for 2 minutes or until soft. Add tomatoes and the water; bring to the boil. Reduce heat. Add cabbage parcels, seam-side down. Cover; cook for 10 minutes or until cooked. Serve topped with extra parsley.