CookEat Recipe
Cabbage Parcels with Mutton, Ham and Rice
Tender cabbage leaves wrapped around cooked mutton, ham and rice, baked with butter and lemon until hot throughout.
Method
Steps
Step 1
Heat oven to 190 °C. Separate eight large cabbage leaves, parboil in salted water for 4–6 minutes until pliable, then drain and trim thick stem ribs without piercing the leaves.
Step 2
Mix chopped cooked mutton, ham, onion, parsley and cooked rice. Season lightly with salt and pepper. Divide among the leaves and fold each into a snug parcel.
Step 3
Butter a baking dish, set the parcels seam-side down, add a little water, scatter the remaining butter and pour over lemon juice. Cover and bake about 25–35 minutes, basting once with the pan juices.
Step 4
Check the centre of representative parcels reaches 74 °C. Serve hot, spooning the lemon-butter juices over the intact parcels.
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