Stuffed Savoy Cabbage

1-  in large pot of boiling salted water, cover and cook cabbage until skewer inserts easily into centre, about 10 minutes. Chill under cold water and drain upside down; pat off all water with towels.

2-  in bowl, mix bread crumbs with milk; set aside. In small skillet, heat oil over medium-high heat; sauté onion until golden brown, about 9 minutes. Add to bread crumb mixture and mix to combine.

3-  in large bowl, whisk egg, tomato paste, garlic, chopped thyme, salt, pepper, allspice and nutmeg. Mix in bread crumb mixture, veal, ham and all but 1 tbsp (15 mL) of the chopped parsley.

4-  Place cabbage on 7-inch (18 cm) square of doubled cheesecloth. Gently separate leaves from cabbage almost to centre, keeping intact at base. Starting at centre, stuff meat mixture between and about two-thirds of the way up leaves. Pull up outer leaves to return cabbage to original shape. Tightly fold up cheesecloth around cabbage; tie securely with string.

5-   In large saucepan, bring stock and 2 cups (500 mL) water to boil. Add cabbage, celery, parsley, thyme and bay leaf; cover and simmer over medium heat for 40 minutes. Add carrots; cook until cabbage is tender when tested with skewer, 20 minutes. Remove cabbage, letting liquid drain back into pan. Place on platter; with slotted spoon, surround with carrots. Keep warm.

6-   Increase heat to high; boil until liquid is reduced to or add water to make about 1-1/2 cups (375 mL). Mix flour with butter and whisk into pan; reduce heat and simmer, stirring, until slightly thickened, about 3 minutes. Strain into sauceboat. Stir in remaining chopped parsley. Cut cabbage into wedges and serve with sauce.