Savoy cabbage rissoles

Savoy cabbage rissoles

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  • 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.

Mariana Esterhuizen Recipe by: Mariana Esterhuizen
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Comments

  • TASTE
    May 15, 2015

    Hi Glynis,

    You definitely can!

    Turkey or chicken would work just as well :)

    Regards,
    The TASTE team.

  • default
    Glynis Fobb
    May 14, 2015

    Can I replace pork with another meat – perhaps minced turkey?