Savoy cabbage rissoles
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- Mariana Esterhuizen
- 4
- Easy
- Carb Conscious Fat conscious Health conscious Heart friendly
- 25 minutes
- 50 minutes
- Beyerskloof Pinotage 2012
- Buy Ingredients Here
Ingredients
- 1 large Savoy cabbage head
- 500 g pork mince
- 1 onion, finely chopped
- 1/4 t ground cloves
- 1 t ground coriander
- Freshly grated nutmeg, to taste
- 1 jumbo free-range egg, beaten
- Salt, to taste
- For the sauce:
- 2 T butter
- 2 T canola oil
- 3 large onions, sliced
- 2 T cumin seeds, crushed
- 5 cardamom pods, crushed
- 3 cinnamon sticks
- 5 allspice berries
- 3 garlic cloves
- 2 t fresh ginger, finely grated
- Fresh chilli, to taste, finely chopped
- 1 x 400 g can, peeled and chopped tomatoes
- 1 T treacle sugar
- Salt, to taste
Cooking Instructions
Preheat the oven to 180°C.
Carefully remove the large outer leaves of the cabbage and blanch for 4 to 5 minutes in a saucepan of boiling water.
Drain in a colander.
Place the pork mince, onion, cloves, coriander and nutmeg in a bowl.
Add the egg and season to taste. Mix all the ingredients and shape into 9 to 10 flat rissoles. Wrap the rissoles in the cabbage leaves and set aside.
To make the sauce, heat the butter and canola oil in a large frying pan and sauté the onion until translucent. Add the cumin, cardamom, cinnamon and allspice, then stir in the garlic, ginger and chilli.
Sauté for 5 minutes, then add the tomato, treacle sugar and season to taste.
Cook gently for 5 minutes.
Pour the sauce into an ovenproof dish and add the rissoles.
Cover and bake for 20 to 25 minutes.
Uncover and bake for a further 10 minutes.
Hi Glynis,
You definitely can!
Turkey or chicken would work just as well :)
Regards,
The TASTE team.
Can I replace pork with another meat – perhaps minced turkey?