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Risotto Stuffed Cabbage

By Paul Bloxham, Sky Taste
Serves 4

16 cabbage leaves, blanched in boiling water and refreshed
Half cup of risotto rice cooked as per packet
150g cooked minced pork
2 eggs
200g grated Parmesan
Salt and pepper

Mix together all of the ingredients with the risotto rice. Dry the cabbage leaves and trim the rib, put one tablespoon of risotto into each cabbage leaf and fold the sides in towards the centre. Dredge in flour and sauté in olive oil on both sides until golden brown, serve hot as an side dish or as a great tapa.