Sausage Stuffed Cabbage Leaves
|Green cabbage leaves||8 Large, washed|
|Pork sausage meat||8 Ounce (225 Gram)|
|Breadcrumbs||2 Ounce (50 Gram)|
|Chopped sage||1 Teaspoon (5 Milliliter)|
|Mushrooms||4 Ounce, sliced (100 Gram)|
|Butter/Margarine||1 Ounce (25 Gram)|
|Onion||1 Large, skinned and chopped|
|Plain flour||30 Milliliter (1 Tablespoon)|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Tomatoes||2 Large, skinned and sliced|
1. Trim the stalk ends of the cabbage leaves and place them on a large ovenproof plate. Cover them with cling film, pulling back one corner to vent, and microwave on HIGH for 2-3 minutes until the leaves soften. Remove them from the oven and immediately plunge them into cold water, then drain well.
2. Mix together the sausagemeat, breadcrumbs, salt and pepper, sage and half the mushrooms. Divide the mixture evenly among the cabbage leaves, placing it at the stalk-end of each leaf. Bring the sides of each leaf to the centre, then roll up the leaf to enclose the sausagemeat in a neat parcel.
3. Put the butter in a shallow ovenproof dish and microwave on HIGH for 45 seconds until the butter melts. Add the onion and remaining mushrooms and mix them well with the butter. Microwave on HIGH for 4- 5 minutes until softened.
4. Top with sauce and serve.