Bacon Stuffed with Cabbage Leaves Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup long-grain rice

8-10 large cabbage leaves
15 ml/1 tbsp oil
1 onion, chopped
25 g/1 oz mushrooms, sliced
225 g/8 oz lean bacon, rinded and chopped
200 g/7 oz/1 small can of pimientos, drained
50 g/2 oz/1 cup fresh breadcrumbs
50 g/2 oz/0.5 cup cashew nuts, chopped

Salt and freshly ground black pepper

400 g/14 oz/1 large can of tomatoes

Method :

Cook the rice in plenty of boiling salted water for about 10 minutes, then drain and rinse in cold water. Pour boiling water over the cabbage leaves and leave to stand for 5 minutes to soften. Heat the oil and fry (saute) the onion until browned. Add the mushrooms and bacon and fry lightly, then remove from the heat. Chop half the pimientos and add them to the pan with the bread-crumbs and nuts and season to taste. Drain the cabbage leaves and lay them on a work surface. Divide the mixture between them, roll them up and lay, join-side down, in a shallow ovenproof dish. Puree the remaining pimientos with the tomatoes in a food processor or blender. Pour the mixture over the cabbage leaves, cover and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes.