This is a particularly easy and good tasting way of making stuffed cabbage, without rice.
Take the leaves off the cabbage and submerge them in boiling salted water for 2 minutes. Drain. In a mixing bowl put the meat tomatoes, tomato purée, oregano, beaten egg, salt and plenty of black pepper. Mix well together with a wooden spoon. Butter a large but not too deep casserole dish. Form the mince mixture into medium sized balls and wrap each one in a cabbage leaf. Arrange them in a casserole dish. Pour over lemon juice and sherry or stock. Sprinkle generously with dill seeds and more salt and black pepper. Dot with butter. Cover and
© 1976 Josceline Dimbleby. All rights reserved.