Once the clocks go back in October this is a heartwarming evening dish served with mashed potatoes or rice. It can easily be made for a much larger number of friends especially if you have a winter, outdoor get-together.
4 bacon rashers, chopped, or 1 small pack (160g) bacon lardons
1 onion, finely diced
120g (4 oz) mushrooms, finely chopped
1 (500g) pack sausagemeat or 500g herby sausages, skinned
oil, as needed
1 teaspoon mixed herbs
600ml (1 pt) chicken or vegetable stock
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Blanch the cabbage leaves in a pan of boiling salted water for 2 minutes. Drain and cut out the tough leaf rib. Cool.
Fry the bacon, onion and mushroom for 2 to 3 minutes. The bacon should give enough fat for this but you can add a drizzle of oil, then place in a bowl.
Add the sausage meat to the bowl with the mixed herbs and mash all ingredients together. If using herby sausage which you've removed from the skins then reduce the amount of mixed herbs by half
Divide the mixture between the cabbage leaves. Roll the leaves tightly, pack into a saucepan and pour over the stock
Bring to a mild boil then cover and simmer for 1 hour or until the cabbage is soft when prodded with a fork. Check the liquid from time to time and add boiling water if the water level reduces too much. Don't cover the rolls completely as they will boil. You are aiming to steam the rolls.