Rolled Cabbage in Tomato Sauce
Ingredients (4 servings)
8 large leaves, 8 small leaves
2 pieces (approx. 1/2 lb.)
1. Cut each cabbage leaf close to the core while holding the head under running water. Gently loosen each leaf and allow water to come between the leaf and the rest of the cabbage.
2. Boil the leaves for approximately 3-4 minutes. Drain and cool in a bamboo colander. Sprinkle with salt and pepper. Slice the stem of cabbage thin.
3. Cut the swordfish in eight pieces and sprinkle with salt and pepper. Cut the bacon in half length.
4. Place a small cabbage leaf on top of a large one. Place a slice of bacon in the center, followed by a basil leaf, a piece of fish and stem of cabbage, then roll it tightly and hold it together with a toothpick. Make 8 rolls in the same way.