For six stuffed cabbage leaves which can be served with other stuffed vegetables, or as a garnish for pot-au-feu, roast pork or poached or braised shin of pork.
1 fairly loose-leafed cabbage weighing about 1 kg (2¼ lb)
100g (3¼oz) cooked ham or cold roast pork, cut into small dice
2tablespoonscarrots cut into tiny dice
1tablespoonceleriac cut into tiny dice
1tablespoon chopped onion
1clove of garlic, chopped
20g (¾oz) butter
250ml (scant half pint) stock made with a chicken stock cube
1 small sprigrosemary
Bring 3litres (5pints) water to the boil with 3tablespoons of coarse salt. With a small sharp knife, cut out the stalk and wash the cabbage, in two or three waters. Drain. Preheat the oven to 180°C/350°F/Mark 4.
When the water comes to the boil, plunge in the cabbage and let it cook for 5 minutes, then refresh under cold running water. Spread a clean tea-towel on the table. Remove the outer leaves of the cabbage and cut away the tough central ribs. When you have six handsome leaves, each the size of a small plate, lay them out on the cloth. If the leaves are too small, use two.
Melt the butter in a medium-sized saucepan. Add the diced carrots, celeriac and onion and allow to soften for 10 minutes, stirring occasionally with a wooden spatula. Add the diced ham or pork and the chopped garlic and cook for a further 5 minutes over a low heat.
Divide this mixture into six and put it onto the cabbage leaves. Roll them up tightly into balls.
Put the sprig of rosemary in a small roasting-tin and arrange the cabbage parcels, close together, on top. Pour in the chicken stock, which should come three-quarters of the way up the sides of the stuffed cabbage leaves. Cook in the oven for 30 minutes, basting every 10 minutes.