1 head white savoy cabbage
1 large onion, diced
4 cloves garlic, minced
2 tbsp extra virgin olive oil
1.5kg lamb mince
100g prosciutto, finely chopped
1 tsp cayenne or paprika
½ cup fresh breadcrumbs
4 spring onions, finely chopped
½ bunch Italian parsley, finely chopped
½ bunch mint, finely chopped
3 hard-boiled eggs, chopped
Salt and pepper to taste
Blanch the whole cabbage in a large pot of boiling water, then carefully remove and let cool to room temperature. Cut out the core and centre of the cabbage, leaving a cavity large enough to fill with the meat stuffing. Set aside.
In a frypan over medium heat, sweat off the garlic and onion with the olive oil for 5-10 minutes until translucent and slightly caramelised. Let cool to room temperature then add to a large bowl with the lamb mince, prosciutto, cayenne or paprika, breadcrumbs, eggs, spring onions, herbs and season well with salt and pepper. Mix everything together thoroughly with your hands until combined.
Mix the hard-boiled eggs through the mixture, the mould into a large ball slightly smaller than the cabbage. Place inside the cabbage shell and wrap up tightly in the leaves to enclose the filling completely, then wrap up tightly in muslin cloth. Bring the ends of the cloth together at the top and twist tightly to secure squeeze out any excess liquid. Place the cabbage smooth-side up (i.e. the ends of the cloth on the underside) in a pressure cooker and pour over 500ml water. Secure the lid and pressure cook for 25 minutes. If cooking in a regular pot on the stove, add twice the amount of water and cook on low for 1.5 hours.
Carefully remove the whole cabbage from the pot and place on a serving plate to cool slightly. Serve hot or cold, cut into slices.