Stuffed cabbage rolls

1. Carefully peel off the savoy cabbage leaves and blanch them in hot water for a few minutes so they become pliable.

2. Half-cook the rice, then mix it with the minced meat, grated onion, egg, salt and pepper.

3. Spread out the leaves, flatten their thick veins, heap filling in the centre and roll them up tightly.

4. Scatter diced bacon over the bottom of a pot, place the rolls on top and pour in the stock.

5. Cover and braise over low heat for about 45 minutes until tender.

6. Thicken the juices to a silky sauce with the cream blended with flour, pour over the rolls and serve with potatoes.

Tip: Flattening or cutting out the thick leaf veins makes rolling easier and keeps the rolls from splitting.