Bacon & Cheese Stuffed Cabbage Leaves
|White cabbage leaves||10|
|Carrots||2 , cut into strips|
|Leeks||3 , cut into slices (White Part Only)|
|Smoked bacon pieces||10 Small|
|Green pepper||1 , cut into small strips|
|Grated gruyere cheese||5 Ounce (150 Gram)|
|Butter||5 Ounce (150 Gram)|
1. Wash the cabbage leaves. Blanch in boiling salted water for 15 minutes. Drain and put aside 8 leaves. Cut the 2 remaining leaves into strips.
2. In a saucepan, brown the cabbage strips, carrots, leeks and pepper in 100 g (4 oz) butter. Cook for 20 minutes, adding a little water from time to time. Season.
3. Spread out the cabbage leaves and put 30 ml (2 tbls) of the vegetable stuffing on each, roll the leaves and fold over to make small parcels. Melt the remaining butter in a flameproof casserole, and brown the cabbage leaves and bacon for 15 minutes. Sprinkle with the grated cheese before serving.