Directions

1. Add 200-300ml water in a saucepan and bring to the boil.

2. If you’re using a white cabbage, remove any limp outer leaves and the core from the cabbage. Place the whole cabbage in the saucepan.

   If you’re using a sweetheart cabbage, remove the leaves you’d like to use and place them in the saucepan, saving the core for another dish.

3. Cover and reduce the heat to gently simmer for 5 minutes (or a couple of minutes for sweetheart cabbage). Lift the cabbage out and allow to cool.

4. In a frying pan, heat the oil / butter and gently fry the leeks & shallots for 3-5 minutes. Either remove them from the pan or push them to the side and add the pork.

5. Fry the pork over a medium /high heat for 3-5 minutes using a spatula to break up the mince to ensure it cooks evenly.

6. Re-add the leeks / shallots and then add the carrots & paprika. Fry over a medium heat, add half the parsley and season with salt & pepper - fry for a couple more minutes. Allow to cool.

7. If you’re using white cabbage: whilst the meat is cooling, start to remove around 12 leaves from the cabbage.

8. Spoon some mix into each leaf and roll into a little parcel. You'll be surprised how flexible and robust the leaves will be!

9. Lay the parcels in a large pan and add the stock. Put the pan over a high heat to bring to boil, then reduce the heat to low and cover with a lid. Simmer for 15-20 minutes.

10. Sprinkle the remaining parsley on top and serve with a rich tomato sauce!