Provençal-style stuffed cabbage rolls braised in stock

Discard the damaged outer leaves; cut and detach the good large leaves around the cabbage until it turns white and yellow, leaving the heart.

Cut the hard rib out of each leaf.

Blanch the leaves in boiling water with at least two tablespoons of salt for one or two minutes (the recipe says five to ten, which was too long), then plunge into cold water.

Remove the hard core from the heart and thinly slice it; 300 g of shredded heart.

Heat two tablespoons of olive oil in a cast iron pan and fry the onion about 10 minutes.

Add the pork stuffing on very high heat and brown it a few minutes, then add about half the bacon and mix.

After a minute add about four juniper berries and some thyme, then the cabbage in batches, letting each melt and reduce.

Cook on medium heat a good 10 minutes; season carefully with salt and with pepper.

Add 50 ml chicken stock and cook another 5 to 15 minutes until no liquid runs and it barely starts to caramelize; transfer to a large bowl to cool.

Put stuffing on each blanched leaf, roll into small parcels and tie with string (or pin with a toothpick).

In a cast iron pot heat a tablespoon of olive oil and cook the celery, carrot, garlic, bay leaf, juniper berries and thyme a few minutes on medium heat.

Add the rest of the bacon for one or two minutes, then tomato purée and a little passata; lower the heat.

Lay the cabbage rolls on top and pour stock halfway up them; optionally drizzle with olive oil.

Cover and cook in the oven at 400F ('20 degrees', as transcribed) for one and a half to two hours, until the liquid reduces and the cabbage colours.

Remove the string and serve moistened with the reduced stock, with rice or potatoes.