Stuffed Cabbage Rolls

Method

1. Prepare the filling: combine minced meat and sausage in a bowl. Grate in Parmesan and nutmeg, add pepper and one egg. Mix well, then refrigerate for 2–3 hours. Once chilled, stir in chopped parsley.
2. Blanch the cabbage leaves in salted boiling water until tender, then drain and cool.
3. Lay a cabbage leaf flat, place a portion of the filling at the base, roll tightly like a cigar, and trim the ends if needed. Repeat with remaining leaves.
4. Grease a baking dish with oil and butter. Arrange the rolls in a single layer.
5. Bake at 170–180°C (340–355°F), positioning the dish slightly below the middle of the oven, until the rolls are golden and cooked through.
6. Meanwhile, make the chutney: in a saucepan, combine mixed fruit, sliced bell pepper, chopped apple, salt, raspberry vinegar, sugar, cardamom, cloves, saffron threads, za'atar, grape must syrup, lime zest, chili, onion, and pineapple. Cook over medium heat until the fruit softens and the mixture thickens slightly.
7. Serve the cabbage rolls with the chutney and garnish with fresh mint.