Savoy cabbage and pork stuffing

Method

1. Put the dried mushrooms in a heatproof bowl and just cover with boiling water. Set aside for 20 minutes, then drain (reserve the liquid for gravies/risottos/ soups, etc) and chop finely.
2. Meanwhile, bring a large pan of salted water to the boil and add the cabbage leaves. Cook for 2 minutes, then drain, pat dry and cut out the tough core at the base of the leaves.
3. Heat the oven to 160°C fan/gas 4. Put a medium saucepan over a medium heat and melt half the butter in it. Add the onion, celery, thyme and garlic, then cook for 10 minutes unti soft. Add the mushrooms, chestnuts and spices, then put in a mixing bowl and cool slightly. Mix in the pork mince and cubes of fillet. Season with a pinch of salt and pepper. Fry a small patty of mixture to check the seasoning, then adjust to taste.
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4. Line your baking dish with baking paper, then cover it with the blanched cabbage leaves, ensuring the inside of each leaf is facing upwards and there’s plenty of overhang around the sides. Begin spreading the stuffing mixture across the base, then add another layer of cabbage leaves. Continue until all the stuffing is used up, finishing with a layer of cabbage leaves, then fold the overhanging leaves over the top to create a parcel.
5. Dot the top of the parcel with the remaining butter, then fold over any overhanging baking paper and cover the dish tightly with foil. Cook for 50 minutes, then remove and rest for 10 minutes before turning the stuffing out onto a serving dish. Cut into generous slices to serve.