Pork-Stuffed Cabbage Parcels with Tomato Sauce
A lot of cultures all over the world have stuffed leaves in their culinary repertoire and for good reason. In Europe, the stuffing is usually meat-based (whilst in Asia, it tends to be mushrooms or tofu) and the concept is clever as the cabbage leaves provide moisture and protection for the stuffing so that it becomes totally tender and juicy. Here, I used January King Cabbage which has a beautiful mix of purple and green leaves and stands up really well to a longer cooking time. For the stuffing, I used pork mince with grated onion, dried oregano, Parmesan, bread crumbs and an egg to bring it all together. The key here is to be generous with salt and pepper to really make things pop. The sauce is simple - tomatoes, red wine vinegar, sugar and fresh basil. Comforting, hearty and covered in cheese, this is the perfect winter warmer. Pork-Stuffed Cabbage Parcels with Tomato Sauce Serves 4 8 large cabbage leaves (I used January King but Savoy work well), stems removed 500g pork mince 1
