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Pork & tomato cabbage rolls
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Prep Time:
45 minutes
Cook Time:
110 minutes
Total Time:
155 minutes
Savory pork-stuffed cabbage rolls in a comforting tomato sauce, reminiscent of grandma's classic recipe.
Ingredients:
  • 12 large savoy cabbage leaves
  • 700g tomato pasta sauce
  • 250ml (1 cup) water
  • 165.00 ml coarsely chopped fresh continental parsley
  • 20.00 ml shredded pecorino
  • 1kg pork mince
  • 1 brown onion, halved, finely chopped
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 220g (1 cup) medium-grain rice
  • 125ml (1/2 cup) water
  • 60g (3/4 cup) shredded pecorino
Instructions:
  • To prepare the stuffing, heat oil in a frying pan over medium-high heat. Cook half of the mince, stirring, for 5 minutes until it changes color. Transfer to a bowl. Cook the remaining mince in batches, reheating the pan each time. Cook onions in the same pan for 5 minutes until soft. Add tomato, rice, and water. Stir and cook for 10 minutes until thick (rice slightly crunchy). Season with salt and pepper. Stir in pecorino and parsley before serving.
  • While waiting, bring a large saucepan of water to a boil. Cook 3-4 cabbage leaves for 1 minute until tender. Transfer to ice water to cool. Drain and repeat with remaining leaves.
  • Preheat the oven to 180C. Spread 125ml (1/2 cup) tomato sauce in 2 small ovenproof dishes. Remove thick part of cabbage leaf stems. Place a cabbage leaf on a work surface, spoon 1/2 cup of stuffing in the center. Roll up the cabbage leaf tightly. Place seam-side down in the dish. Repeat with remaining leaves and stuffing to make 12 rolls.
  • In a jug, mix together the water and the remaining tomato sauce. Pour the mixture over the cabbage rolls until they are fully covered. Bake the rolls, covered, for 1 1/2 hours, or until they are tender.
  • Plate the cabbage rolls and sauce individually. Finish with a sprinkle of the parsley and pecorino mixture before serving.

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