Liadillos Sevillanos – Sevilla Style Stuffed Cabbage Rolls

1. Trim the cabbage, eliminating any bruised or damaged leaves. Blanch for 3-5 minutes in slightly salted boiling water. Cut out the core and carefully remove 12 leaves.
2. In a skillet, start to brown the beef.
3. Once the beef is almost cooked through, add the sliced bacon and cured ham.
4. Add a pinch of sea salt and ground nutmeg.
5. Transfer to a bowl and add 1 beaten egg, garlic, parsley, and green olives.
6. Fill a cabbage leaf with about a tablespoon and a half of filling.
7. Fold two sides of the cabbage in and fold over with the top and bottom of the leaf, holding it in place with a toothpick.
8. To fry, first flour the cabbage roll, dip in beaten egg, then roll in breadcrumbs.
9. Fry in a cast iron skillet filled with about 1 1/2″ of hot extra virgin olive oil until browned on both sides. (Pork lard can be used as well.)