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 cook in the centre of a pre-heated oven Gas 4 (350°F/180°C) for 1–1¼ hours. Serve with boiled potatoes.
© 1976 Josceline Dimbleby. All rights reserved.