Bacon Stuffed Cabbage Leaves

Bacon Stuffed Cabbage Leaves

Serves 4

8 large green cabbage leaves

240g unsmoked, bacon medallions

1 onion, finely chopped

240g cooked brown long grain rice (use 100g dry)

1 tsp caraway seeds

½ tsp ground nutmeg

1 small cooking apple, peeled cored & chopped

salt & pepper

Tomato Sauce:

400g tin chopped tomatoes

1 tbsp tomato ketchup

1 tbsp mixed dried herbs

150ml veg or chicken stock

Preheat the oven to Gas 4/180ºC/350ºF.

Cook the cabbage leaves in lightly salted simmering water for 5 mins.  Drain well.

Meanwhile in a non stick pan, cook the bacon and onion.  Drain off any excess liquid and stir in the rice, caraway seeds, nutmeg and apple.  Season.

Lay cabbage leaves on a work surface.  Divide the stuffing mixture between them, roll them up to enclose the stuffing and place them seam side down in an ovenproof dish.

Put all the sauce ingredients into a pan, bring to the boil and cook uncovered for 5 mins.  Season to taste, pour over the cabbage leaves.  Cover and bake for 40 minutes then serve.