Pork Stuffed Cabbage Rolls

Tom Kerridge is in the house with this fabulous recipe for Pork Stuffed Cabbage Rolls! Tom says that this dish is really easy...with the added bonus of looking complicated and being a great centrepiece that people can dig into!

Makes 18

Ingredients

2 large Savoy cabbages
1 tbsp olive oil
100g diced pancetta
1 large onion, finely diced
2 garlic cloves, finely diced
1 tsp caraway seeds
2 tsp paprika
1 tbsp thyme leaves
250g pouch cooked
long-grain rice
400g pork mince
1 large free-range egg, lightly beaten
Salt and freshly ground
Black pepper

1 tbsp olive oil
1 onion, finely chopped
1 tbsp tomato purée
400g tin chopped tomatoes
1 tsp dried mixed herbs
300ml chicken stock

Method

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Fill a large pan with boiling water and add salt. Carefully remove 18 outermost leaves from the 2 cabbages. Remove the stems from each of these leaves with a sharp knife. Add these cabbage leaves to the boiling water and cook for 2 minutes or until tender. Drain in a colander and then rinse under cold water to cool quickly; drain well.
Heat the olive oil in a large ovenproof sauté pan, toss in the pancetta and cook for 5 minutes until starting to brown. Add the onion and sauté for 3-4 minutes to soften. Stir in the garlic and cook for a minute, then add the caraway seeds, paprika and thyme. Stir well and then transfer the mixture to a large bowl and leave to cool completely.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Meanwhile, make the tomato sauce. Put the sauté pan back on a medium heat and add the olive oil. When hot, add the onion and cook for 4-5 minutes or until softened. Stir in the tomato purée and cook for 1 minute then add the chopped tomatoes, dried herbs and chicken stock. Bring the sauce to the boil, reduce the heat and simmer for 5 minutes.
Add the rice, pork mince and egg to the cooled pancetta mixture and season well with salt and pepper. Mix well to combine. Divide into 18 equal pieces and shape into logs.
Lay a cabbage leaf out flat on a work surface, place a meat log in the middle and wrap the cabbage leaf around it to seal completely. Repeat to form the rest of the cabbage rolls.
Carefully place the cabbage rolls in the tomato sauce in the sauté pan and cover the pan with foil. Cook on the middle shelf of the oven for 30 minutes.
Remove the foil and return the uncovered pan to the oven for a further 10 minutes. Serve warm from the oven.

Ingredients

2 large Savoy cabbages
1 tbsp olive oil
100g diced pancetta
1 large onion, finely diced
2 garlic cloves, finely diced
1 tsp caraway seeds
2 tsp paprika
1 tbsp thyme leaves
250g pouch cooked
long-grain rice
400g pork mince
1 large free-range egg, lightly beaten
Salt and freshly ground
Black pepper

1 tbsp olive oil
1 onion, finely chopped
1 tbsp tomato purée
400g tin chopped tomatoes
1 tsp dried mixed herbs
300ml chicken stock

Method

Fill a large pan with boiling water and add salt. Carefully remove 18 outermost leaves from the 2 cabbages. Remove the stems from each of these leaves with a sharp knife. Add these cabbage leaves to the boiling water and cook for 2 minutes or until tender. Drain in a colander and then rinse under cold water to cool quickly; drain well.
Heat the olive oil in a large ovenproof sauté pan, toss in the pancetta and cook for 5 minutes until starting to brown. Add the onion and sauté for 3-4 minutes to soften. Stir in the garlic and cook for a minute, then add the caraway seeds, paprika and thyme. Stir well and then transfer the mixture to a large bowl and leave to cool completely.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Meanwhile, make the tomato sauce. Put the sauté pan back on a medium heat and add the olive oil. When hot, add the onion and cook for 4-5 minutes or until softened. Stir in the tomato purée and cook for 1 minute then add the chopped tomatoes, dried herbs and chicken stock. Bring the sauce to the boil, reduce the heat and simmer for 5 minutes.
Add the rice, pork mince and egg to the cooled pancetta mixture and season well with salt and pepper. Mix well to combine. Divide into 18 equal pieces and shape into logs.
Lay a cabbage leaf out flat on a work surface, place a meat log in the middle and wrap the cabbage leaf around it to seal completely. Repeat to form the rest of the cabbage rolls.
Carefully place the cabbage rolls in the tomato sauce in the sauté pan and cover the pan with foil. Cook on the middle shelf of the oven for 30 minutes.
Remove the foil and return the uncovered pan to the oven for a further 10 minutes. Serve warm from the oven.