1 large head Savoy cabbage, leaves separated and blanched
100g ground beef chuck mince
100g ground pork
2 rashers of bacon, diced finely
4 cloves garlic, crushed
½ onion, diced finely
¼ habanero pepper or ½ green chilli
pinch of salt
extra-virgin olive oil
1 tbsp smoked paprika
2 cups tomato passata
fiore de latte cheese, roughly chopped
2 cups par-cooked brown rice
80g butter, cubed
Preheat oven to 190°C.
Heat a saucepan over medium heat. Add onion, garlic, habanero, pork, beef, bacon and stir for a minute of so. Then add olive oil and a pinch of salt and paprika. Cook, stirring constantly, about 6 minutes.
Add passata, brown rice, cheese and fresh herbs and stir through.
Select 12 large light-green blanched cabbage leaves.
One leaf at a time, trim thick part of the cabbage stem with a paring knife, leaving leaf intact.
Arrange about 1-2 tablespoons of filling in center of each leaf.
Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal.
Transfer each, seam side down, to a large, shallow baking dish.
Pour stock and place butter atop stuffed cabbage leaves.
Bake until cooked through, about 20-30 minutes.