When I bought the ingredients for this, Garry came into the kitchen to have a peer at what I was doing. When he saw the cabbage, he got excited.
“Are we having cabbage with our tea?” he asked. When I said we were, he beamed like a man who’d just won a cheesiest smile award and was being asked to show it off by a local news photographer. “I love cabbage”.
My fiancé is clearly a weirdo, but I am not. I am not a huge fan of cabbage unless it’s red and braised with cider. I still like this recipe, though. It’s another way to eat the huge vats of chilli I frequently make, it’s a way to get more vegetables into your diet, and it is tasty. Have at it.
- Four portions of chilli (suggestions below)
- 12 leaves from a very large savoy cabbage (the ones on the outside are the best)
- 112g parmesan
Preheat the oven to 180C/fan 160C.
Whilst the chilli is cooking, bring a large pan of water to the boil. Then add the cabbage leaves and keep them in there for three minutes. Drain, rinse under a cold tap, pat dry on kitchen towel and set them aside.
Spray a large ovenproof dish with Fry Light and lay out a leaf. Spoon a tablespoon or two into the centre of the leaf…
Fold the two sides into the centre and then, starting from the stalk, roll the leaf up until you have a neat little package.
Do the same with the other leaves, and sprinkle the grated parmesan over the top.
Then you just have to bake for 30 minutes, and serve the little packages.