Ingredients

• 2 savoy cabbages
• salt and freshly ground black pepper
• 115g/4oz streaky bacon
• cut into 1cm/½in cubes
• 85g/3oz unsalted butter
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tsp fresh thyme leaves
• 85g/3oz Roquefort or other blue cheese
• 3 tbsp mascarpone cheese
• 2 tbsp pine nuts
• 12 slices Parma ham
• plain flour
• seasoned with salt and freshly ground black pepper
• for coating

Directions

• Remove six outer leaves from each of the cabbages.
• Place the leaves in a pan of boiling salted water and cook for four minutes
• then remove with a slotted spoon and place in a bowl of cold water.
• Remove from the water
• cut out and discard the central ribs of the leaves and set aside.
• Shred the remaining cabbage and cook in the cabbage water for eight minutes. Drain and cool then set aside.
• In a frying pan over a high heat
• cook the bacon with 25g/1oz of the butter until the bacon is golden.
• Add another 25g/1oz of the butter to the pan
• then the onion
• garlic and thyme. Cook over a medium heat until the onion has softened.
• Add the cooked shredded cabbage and stir to combine.
• Tip this mixture into a clean bowl and add the crumbled Roquefort
• mascarpone and the pine nuts. Fold the mixture to combine and season
• to taste
• with salt and freshly ground black pepper. Divide the mixture into 12 even portions.
• Lay out the blanched cabbage leaves and line the inside of each of them with a slice of ham.
• Put one portion of the stuffing onto the ham and fold up the cabbage into a parcel in the sides.
• Roll each package in seasoned flour.
• Heat the remaining 25g/1oz butter in a large frying pan. Add the floured cabbage parcels in batches and fry until golden on all sides.
• Serve warm.