Stuffed Baby Cabbage
Stuffed with bacon, herbs and Parmesan
2 baby cabbages
2 c Stock
1/2 cup white wine
Preheat oven to 200c
Bring the stock, wine, salt and pepper to the boil.
Trim and clean the cabbages and place in the pot, reduce heat, cover and steam for 10 minutes.
Save the stock.
Sauté the bacon until brown, throw in the onion and herbs to brown and then the garlic at the last 1 minute.
Place the cabbages into a loaf pan.
Separate and spread the leaves and spoon the filling between them.
Top with the parmesan and fold the leaves toward the centre.
Pour the reserved stock into the pan.
Cover with foil and bake for 20 minutes.
Cut in half and serve.