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 onion, grated and squeezed of any juice 

30g Parmesan, finely grated (plus extra to serve)

1 egg, lightly beaten 

30g fresh breadcrumbs 

2 tsp dried oregano

2 x 400g tins plum tomatoes

2 tbsp red wine vinegar 

pinch of sugar 

fresh basil, roughly chopped or torn

sea salt and freshly ground black pepper

Preheat the oven to 180C.

Fill a pan with lightly salted boiling water and cook the cabbage leaves for 1-2 minutes or until tender. Drain really well and run under cold water until cooled. 

In a large bowl, mix together the pork mince, onion, Parmesan, egg, breadcrumbs, dried oregano and plent of salt and pepper. The best way to do this is to get in there with clean hands and really squeeze and work the mixture together. Divide into 8 balls.

Lay a cabbage leaf on a chopping board and roll a meatball inside the leaf until it is completely sealed. Repeat with the remaining meatballs and leaves.

Tip the tomatoes into a large baking dish and use a potato masher (or clean hands) to break up the large pieces. Season well, then stir in the vinegar, sugar, most of the basil and 100ml of boiling water. Put into the oven for 10 minutes.

Then nestle in the cabbage parcels in the sauce and bake for a further 35-40 minutes or until the meatballs are cooked through and the sauce has thickened. Scatter over the basil and grate over extra cheese, if you like. Then serve with rice or mashed potatoes.