Whole Stuffed Cabbage

Serves: Serves 6

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready In: 1 hr 30 mins

1 large - Round, green-leaf cabbage

1¼ lb - Sausage meat

7 oz - Ricotta cheese

1 clove - Garlic

2 oz - Basmati rice

1¾ pints - Vegetable stock (from cubes)

1 tablespoon - Olive oil

1 small bunch - Fresh parsley

3 sprigs - Dill

1 knob - Butter

2½ pints - Water

1 heaped tablespoon - Grated Parmesan

- Salt & freshly-ground black pepper

Peel and finely chop the garlic and the onion. Cook gently in a little oil for about five minutes to soften. Add the rice along with the vegetable stock. Mix, and cover. Leave to cook for 15 minutes on a medium heat. When the rice is soft, drain and set aside.
Remove any damaged outer leaves from the cabbage. Place the whole cabbage into a large pan of boiling salted water for about 2-3 minutes. Drain and plunge into cold water. Gently move aside the outer leaves (do not detach) and take out the heart of the cabbage with a knife.
Mix the sausage meat with the ricotta, the parsley (chopped), the cooked rice and season with salt and freshly ground black pepper.
Fill the hollowed out centre of the cabbage with the meat mixture. Cover with the first layer of inner leaves and add more stuffing mix between each layer of leaves, folding into the middle as you proceed. When done, it should still resemble a whole cabbage.
Tie the cabbage with fine string so that no leaves will come loose during cooking
In a large pan or casserole dish, melt the butter over a medium heat and place the stuffed cabbage on top. Cook gently for five minutes then add 300ml (½ pint) of water. Cover and leave to cook for 40 minutes on medium heat.
Take out of the pan and remove the string. Now serve, seasoned with the cooking juices, and sprinkled with dill and grated Parmesan.