BEEF CABBAGE POCKETS
Ingredients
450g (1lb) lean beef
1/2 -1 cup battuto
3 drops Worcestershire sauce
3 eggs
1 garlic clove, minced
1 sprig parsley, chopped finely
50g (2ozs) grated Parmesan cheese
100g (4 ozs) sauerkraut
4 large cabbage leaves
Extra virgin olive oil
Toothpicks
1 cup beef stock
2 tblsp tomato sugo
Method
Preheat oven to 180c (360f)
Combine all the ingredients except the white cabbage leaves and make 4 patties.
Steam the cabbage leaves until soft – make sure they don’t break. Run under cold water to cool.
Open the leaves and lightly drizzle each leaf with extra virgin olive oil. P
lace the meat patties in each leaf, fold into a pocket and secure with a toothpick. Panfry until golden on both sides.
Place in an oven dish and pour in beef stock and tomato sugo. Bake for 45 minutes. Place on a plate and pout pan juices over.
Serves 4-6