Blanch the cabbage leaves in a saucepan of salted water.

Then refresh them in iced water to stop the cooking process and keep their colour.

Spread them out over a piece of cloth to absorb the excess water.

In a hot pan, fry the stuffing until the water has evaporated.

Put the equivalent of 2 soup spoons of stuffing in the centre of each leaf.

Fold into a parcel and seal with a wooden toothpick or cooking string.

Bake in the oven and serve hot.