Rachel Barker England

Simple peasant food makes for some of the best eating.  Italians understand and love "cucina povera".    But one of my favourites comes from Hungary -  Töltött kápaszta, or Stuffed cabbage leaves.  It's a bit of a faff to make but comes together to make a warming delicious meal, much more than the sum of its parts.
Sweetheart cabbage leaves are the best but also works well with spring greens.
6 large deep green leaves of some favourite brassica.   Blanch these briefly in a steamer then refresh in cold water.

Meanwhile prepare the following;

200g roast pork chopped finely

1 cup cooked rice

1 small chopped onion

Paprika powder generous 1 dsp.

Tomato puree

Garlic

Fry onion and garlic gently, added chopped roast pork and all the other stuffing ingredients.  Spoon onto leaves and roll up neatly.  Fit carefully into an oven proof dish and pour over a cup of good stock (nothing bought please), so liquid comes about 1” up dish.  Bake for 40mins at about 180 degrees, loosely covered with foil to prevent drying out. 

Mix sour cream with horseradish and dill.  Pour over at table