STUFFED SAVOY CABBAGE WITH BRAISED LENTILS

Prep time: 30 minutes, plus soaking and chilling time Cook time: 1 hour

Serves 4

A classic, hearty French peasant dish. You can change the cabbage filling according to your taste, using minced chicken and chicken livers, for example, or game, or you could make it vegetarian with a filling of chopped wild mushrooms, onions, herbs and breadcrumbs. The crinkly make-up of the Savoy leaves gives a great appearance to the finished dish.

INGREDIENTS For the cabbage

– 40g butter

– 1 small onion, finely

chopped

– 2 garlic cloves,

crushed or grated

– 1 tsp chopped thyme

leaves

– 400g fatty minced pork – 100g pork livers or kidney, cleaned and minced or finely chopped

– 60g fresh white

breadcrumbs

– 4 large outer leaves

of Savoy cabbage

– 1 litre hot beef or

chicken stock, or enough to cover the stuffed cabbage

For the lentils

– 100g Puy lentils, soaked for an hour or so in cold water

– 2-3 medium shallots,

finely chopped

– 4 garlic cloves,

crushed or grated

– 1 stick of celery, finely

chopped

– 1 small carrot, finely

chopped

– a good knob of butter – 1 tsp plain flour

– 1 tsp tomato purée – 100ml red wine – 500ml beef stock

METHOD

First make the stuffing. Melt the butter in a pan and gently cook the onion, garlic and thyme for 2-3 minutes, then transfer it to a bowl with the minced pork, livers or kidney, and breadcrumbs. Season and mix well, then cook a little flat ball of the mixture in a frying pan to test the seasoning and adjust if necessary.

Cook the cabbage leaves in boiling salted water for 2-3 minutes, then remove with a slotted spoon into a bowl of cold water. Transfer to some kitchen paper and dry well.

Remove the thick middle veins with a sharp knife, leaving the leaves intact. Lay the leaves on a board and spoon the pork mixture evenly between them. Fold the leaves into neat balls, then wrap a piece of cling film round each, gathering the ends up and twisting it into a tight ball. Refrigerate for about 30 minutes.

Preheat the oven to 200C/180C fan/gas mark 6.

Remove the cling film from the cabbage balls and put them in an ovenproof dish with a lid. Cover with the hot stock, and cook with the lid on for 30-40 minutes.

Cook the lentils during this time: drain them and put them in a pan, covered with lightly salted boiling water. Simmer for 10 minutes and drain.

Meanwhile, gently cook the shallot, garlic, celery and carrot in the butter for 2-3 minutes, until soft. Add the flour and tomato purée, stir well, then gradually add the red wine and beef stock. Bring to the boil and simmer gently for 15 minutes. Add the lentils, check the seasoning and continue to simmer for 15 minutes more, covered with a lid.

To serve, lift the cabbage from the stock, place on four plates, and spoon the lentils around.