Serves 4
Cooking time: 8-10 minutes
Get all adventurous on your guests with these delightful
Milanese treats, which, despite the posh name, are simply
cabbage leaves stuffed with mince.
1 large savoy cabbage
9 oz / 250 g lean beef mince
1 medium free range egg
3 tablespoons freshly grated Parmesan cheese
pinch of nutmeg
8 chives, to tie
Pull off and discard the cabbage’s outer leaves. Carefully separate 8 of the inner leaves – they should be the biggest ones you can find. In a pan of boiling water blanch the leaves, i.e. dip them into the water for 1-2 minutes, and dry them on clean kitchen towels or paper. Next, mix the egg into the mince, add the cheese and no more than a pinch of nutmeg, and mix well. Lay the dried leaves on squares of lightly oiled kitchen foil (shinier side inwards) and spoon a little of the mince mixture into the centre of each leaf. For each leaf, fold up its ends then tuck over the leaf’s sides, and secure each parcel with a chive tied around its middle (admittedly this is the fiddly bit, but it looks wonderful when presented). Wrap the foil around the cabbage parcels and add them to the barbecue, grilling them over hot coals for 8-10 minutes, or for 5-7 minutes in embers, regularly and carefully turning the parcels. Serve unwrapped (but not untied) and watch your artistic efforts disappear in a few mouthfuls.
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