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Savoy cabbage rissoles

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Savoy cabbage rissoles

50 minutes

65 of 122

Savoy cabbage rissoles

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 minutes

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

Method

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.