1 red cabbage, separate 4 large leaves and shred ¼
1 shallot finely sliced
1 clove of garlic, shredded
1 green bullhorn chilli, julienned
200g blue cheese
1 tbsp chopped parsley
2 litres of water
80 ml red wine vinegar
4 tbsp olive oil
3 tbsp honey
½ glass of white wine.
Pour the water, 1 tbsp of olive oil and red wine vinegar into a large pot and bring to a simmer, then drop in the large cabbage leaves and cook until they are soft and pliable.
In a hot fry pan toss the shallots, shredded cabbage, green chillies and garlic until they are softened, then stir through the chopped parsley and crumble in the blue cheese.
Take each soft cabbage leaf and stuff it with 3 tbsp of cheesey mix then place onto a flat grill and cook for 2-3 minutes (just to melt the cheese.)
In a separate fry pan whisk together the remaining 3 tbsp olive oil with the white wine and honey and boil until slightly thickened, then drizzle over the stuffed cabbage leaves.