Stuffed Cabbage Leaves

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….and the Bank Holiday!  Thank the Deity of your Choice for a 4-day weekend (in the UK at least).  After a tough first quarter at work, I welcomed the opportunity to have a proper lie-in, and didn’t get up until 1.30 in the afternoon. A glance out of the window confirmed the forecast of typical bank holiday weather (grey, drizzly, possible hail of locusts and rain of frogs for to follow). So I opted for a duvet day of food and DVDs.

“Divergent” was okay in a sub-“Hunger Games” kind of way.  A re-watch of the Tudor drama “Wolf Hall” however confirmed the quality not only of the script and acting, but of the lighting.  Criticised at the time of broadcast for the darkness of some of the scenes, (which to be fair was entirely accurate in a time when the wax candle was the very latest in night-vision technology), some seem to have missed the exquisiteness of the daylight scenes, which often resemble a Vermeer painting brought to life.  Although admittedly the first time round I was too busy admiring Mark Rylance’s equally exquisite dry sarcasm to appreciate the finer technical aspects of the filming…..(admit it, in the first episode, after he faced down Thomas More about becoming Lord Chancellor, you stopped the DVD and cackled madly for a couple of minutes as well)….

I felt that something special was in order for dinner, and these cabbage leaves, blanched, wrapped around a rice, blue cheese and pine nut filling, and baked in the oven, hit the spot.  Would make a good hor’s deuvres as well I feel, unless you’re like me, and ate the whole bleedin’ lot in one go…..

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Stuffed Cabbage Leaves

One savoy cabbage, with 7 or 8 of the whole leaves peeled off and washed

White rice, pre-cooked

Decent chunk of cheese, anything that melts well (I chose Castello soft blue cheese, which was on offer)

Handful pine nuts

Olive oil

 

Heat water in a pan, add salt, then add the cabbage leaves.  Cover, and blanch for 5 minutes.

Drain, rinse in cold water to cool, then pat dry and with a sharp knife cut out the main stem part whilst keeping enough stem to still keep the leaf together.

Mix the rice, cheese and pine nuts.  Add a little black pepper, then place a dollop on a leaf.  Roll into a cigar shape and place into an oven-ready dish that has been lightly wiped with olive oil.

Repeat until all the leaves have been stuffed. Cover the dish with foil and bake in the oven for 25 minutes.

Take off the foil and bake for another 5 minutes.  Serve hot.

 

 

 

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