Ingredients

Method

• 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

Method

Ingredients

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.