Rolled Cabbage

This is one of my favourite winter dishes. I got this recipe from a Japanese recipe book I have. The dish seems to have originated from Hungary, Poland, Lithuania or Slovakia, and is also listed as a Jewish dish. It is sometimes referred to as Halupki.
Ingredients:
12 Cabbage leaves
Plain flour
4 rashers bacon
1 onion
1 can of cut tomatoes
3 cups chicken stock
15g butter
Salt and Pepper
Filling:
500g mince
1 onion
1 egg
1/2 cup breadcrumbs
1/2 tsp nutmeg
1 tbsp butter
Salt and Pepper
Remove the leaves from the cabbage, being careful not to tear them. Boil in salted water for 2-3 mins. Remove and cool. Lay flat on a board and slice the top part of the core with a knife to make it even.
Filling: Chop the onion finely and fry in butter until softened. Cool. In a bowl mix the filling ingredients and knead with your hand. Add onion and mix again. Divide into 12.
Lay out a cabbage leaf and sprinkle flour on it, then roll one part of the mince filling in your hand and place on leaf. Roll up tucking the sides in as you roll. Secure with a toothpick.
In a large pot melt the butter and fry the onion and bacon until softened. Add can of tomato, salt and pepper, bring to the boil.





Place rolled cabbage in the pot and pour chicken stock over it.
Simmer gently for 30-40 minutes.
Sprinkle Parmesan cheese on top if desired.