Pork Stuffed Cabbage Rolls on a Cherry Tomato and Garlic Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the cabbage filling by adding all of the apart from the cabbage leaves into a bowl and give it a really good mix with your hands to combine. Set aside.

Step 2

Boil some water in a saucepan. Add the cabbage leaves 2-3 at a time. Blanche for 1 min then drain them on a tea towel or some kitchen roll. Dry them off then set aside and repeat with the other leaves.

Step 3

Place the first leaf flat in front of you, inner side upwards. Cut the thick part of the stem out, it will leave you with a triangle gap (see picture). Add about 3 tbsp of the filling about 1cm from the edge of the triangle and shape into a sausage shape. Roll up the leaf and fold the edges underneath. Repeat with rest of the filling and leaves. Set aside.

Step 4

Preheat oven to a 180 degrees fan

Step 5

In an oven proof lidded frying pan or casserole dish, heat the olive oil. Add the shallots and cook for 2 minutes or until they are translucent. Add the garlic and cook for a further minute.

Step 6

Add the paprika give it a quick stir. Stir in the tomato puree and cook for about 30 seconds.

Step 7

Pour in the stock and tomatoes, bring to the boil, add the anchovies and chili flakes then reduce heat to a medium simmer. Simmer for around 5 minutes or until the tomatoes are soft. Crush the tomatoes with a fork or wooden spoon so they release all their juices.

Step 8

Nestle the filled rolls into the pan with the tomato sauce in it. Add the lid and cook in the oven for 30 minutes or until bubbling. Enjoy 😊