Bring a large pot of salted water to the boil. Add the cabbage leaves and blanch for 3-4 minutes. Remove the cabbage leaves and plunge them into iced water. Allow to cool for 3-4 minutes before draining on a clean tea towel.

Gently fry the chopped bacon, onion and garlic over a medium heat.

Place the minced meat, parsley, paprika, salt & pepper in a bowl and mix gently. Add the egg, onion, bacon and garlic and mix again remembering not to compact the mixture.

Divide the mixture between the 8 cabbage leaves. Fold the sides of each leaf over the mixture and starting at the stalk end, roll each leaf into a neat package. Fix with kitchen twine or cocktail sticks. Kitchen twine is best.

Heat some oil or clarified butter in a large pot and fry the stuffed cabbage on both sides until they start to brown. Remove and place on a plate.

Add the sliced onion to the pot and fry until golden brown. Add the beef stock, white wine, crushed juniper berries, thyme, bay leaf, salt & pepper and bring to the boil.

Mix the corn starch with a little cold water and add to the pot.

Bring to the boil again, turn the heat down to low, cover and simmer for 10 – 15 minutes. If you want to add an extra glance to the sauce, mix in a large knob of cold butter.

Return the stuffed cabbage packages to the pot. Cover and simmer gently for 20-25 minutes.

Serve with mashed potato and a sprinkle of chopped parsley .