Cabbage Rolls With Chive And Tomato Mashed Potatoes - cooking recipe

Ingredients

3 tbsp vegetable oil
2 None onions, chopped
1/2 cup breadcrumbs
1/3 cup hazelnuts, roughly chopped and toasted
1 lb ground beef
1 tsp hot mustard
8 large cabbage leaves
8 slices black forest ham
1 1/4 cups beef or vegetable stock
2 lb floury potatoes
3/4 cup milk
3 tbsp butter
1/2 tsp freshly grated nutmeg
1 cup sun-dried tomatoes in olive oil, drained and chopped
4 tbsp chopped chives
1 tbsp all purpose flour

Preparation

Heat 1 tablespoon of the oil in a small pan and saute the onions for 5 minutes until soft. Transfer to a bowl, add the breadcrumbs, nuts, ground beef, mustard and salt and pepper. Mix well until combined.
Bring a large saucepan of water to the boil. Cut away the stalks from the centre of the cabbage leaves and blanch the leaves in the water for 2 minutes. Drain thoroughly. Place on a work surface, overlapping the cut edges where the stalks were removed. Place a slice of ham on each and spoon the beef mixture on top. Roll up the cabbage leaves into neat bundles, securing with string.
Heat the remaining oil in a frying pan and sear the cabbage rolls for 2 minutes. Stir in the stock and bring to the boil. Reduce the heat and cook very gently for 30 minutes.
Meanwhile, to make the mashed potatoes, cook the potatoes in a separate saucepan of boiling, salted water until tender. Drain the cooked potatoes and return to the saucepan with the milk, 2 tablespoons of the butter and the nutmeg. Mash until smooth. Transfer to a serving dish, scatter with the tomatoes and chives and keep warm.
Drain the cabbage rolls to a dish and keep warm. Blend the flour with the remaining butter to make a paste. Add to the juices in the pan and whisk well over a gentle heat until thickened. Season to taste and pour over the cabbage rolls to serve.