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Baked pork parcels with tomatoes
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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.
• 2 of your 5 a day • 210 calories
1 savoy cabbage
1 spray of olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp chopped rosemary
8 Cooks’ Ingredients sun-dried tomatoes, roughly chopped
300g Waitrose free-range lean minced pork
8 tomatoes, chopped100ml dry white wine
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.
Typical values per serving:
This recipe was first published in January 2012.