1 med. onion
8 oz. diced canned tomatoes
salt & pepper
10 oz. can kidney beans, drained and rinsed
16 large Savoy or Napa cabbage leaves
3 T butter
3 T flour
3/4 pint milk
2 oz. med. or sharp cheddar cheese
pinch of paprika, to finish
1. Put the minced pork in a saucepan, preferably non-stick, over med. heat and cook in its own fat until beginning to brown, stirring from time to time to ensure that it does not stick.
2. Add the onion and fry until softened and lightly colored. Add the tomatoes with their juice and bring to a boil stirring. Season to taste, then simmer over med. heat for 20 minutes, stirring occasionally, until the pork is cooked and the sauce thick and well reduced. Stir in the kidney beans and remove the pan from the heat. Set aside, covered, while preparing the cabbage leaves for stuffing.
3. Blanch the cabbage for 3 minutes for minutes in batches of 4 leaves at a time, in a large pan of boiling salted water. Drain cabbage leaves, rinse them under cold water and pat them dry with absorbent paper towels.
4. Lay the cabbage leaves flat on a chopping board. Using a sharp knife, cut out the thick central stalks. (I cut them into bite size pieces and put in soups or stir-fry's to not waste).
5. Put 1-11/2 T filling mixture a the stalk end of each cabbage leaf. Fold the 2 sides inwards to cover the filling mixture, then roll up to make a neat, compact parcel.
6. Arrange the parcels, seam down close together in a well buttered flameproof serving dish.
7. Put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste. Pour the sauce evenly over the cabbage parcels in the dish.
taken from: The Diary Book of British Food