La berza colmada con salsa chilli (Stuffed Cabbage in Chilli Sauce) _ menus for two

PREPARATION TIME: about 20 minutes
COOKING TIME: about 23 minutes
MICROWAVE SETTING: Maximum (Full)

1 small savoy cabbage,
weighing about 1 kg (2 1/4 lb)
1 medium onion, peeled
and finely chopped
1 egg
350 g (12 oz) lean minced
raw beef
1 tablespoon easy-cook
long-grain rice
5 tablespoons beef stock
1  teaspoon fresh lemon
juice                                        
2 teaspoons salt
1/2 teaspoon freshly ground
black pepper

300 ml (1/2 pint) water
Sauce:
5 tablespoons tomato
puree
1/4 teaspoon hot chilli
powder
1/4 teaspoon Worcestershire
sauce                                       
salt
freshly ground black
pepper
1 tablespoon instant
potato powder


1. Wash the cabbage and remove any damaged outer leaves. Trim the base and remove part of the centre core with a sharp knife. Pull the leaves open and scoop out the centre, reserving this part for use another time.
2. To make the filling, mix together the onion, egg, mince, rice, stock, lemon juice, salt and pepper and spoon into the hollow of the cabbage, pressing the mixture down firmly. Fold the outer leaves over the top of the filling or use a separate leaf to cover.
3.  Pour the water into a large bowl and put in the cabbage. Cover with clingfilm, vent and cook for 20 minutes. Carefully transfer the cabbage to a serving dish (reserving the liquid) and tent with foil or an upturned bowl. Leave to stand while making the sauce.
4. To make the sauce, stir the tomato puree, chilli powder and seasoning into the liquid remaining in thebowl, then mix in the dried potato. Cook, uncovered, for 3 minutes or until the sauce boils and thickens. Stir vigorously. Hand the hot sauce separately.