Big savoy cabbage leaves make ideal ‘wrappers’ for stuffing and baking. They’re also rich in vitamin C, folate and a source of fibre. During winter, tomatoes are sweet, juicy and provide you with vitamin C, essential minerals and lycopene, an antioxidant.
1. Separate the leaves from the cabbage. Set aside the 8 largest and thinly slice the rest. Using a swivel-style peeler or small, sharp knife, take the 8 large leaves and pare down the thickness of the stalks, then blanch the large leaves in a large saucepan of boiling water for 2-3 minutes. Cool under running water and set aside.
2. Spray a non-stick frying pan with oil and cook the onion and garlic for 2 minutes. Add the sliced cabbage and rosemary and cook for a further 4-5 minutes until the cabbage has wilted. Tip into a bowl and stir in the sun-dried tomatoes and pork and mix well together.
3. Preheat the oven to 200°C, gas mark 6. Divide the filling among the blanched cabbage leaves, then fold them up to form neat parcels. Put the parcels, join-side down, in an ovenproof dish so they sit snugly together. Scatter over the chopped tomatoes and pour over the wine.
4. Cover the dish with a sheet of foil and bake in the oven for 50-60 minutes until the pork parcels are tender and completely cooked through.