Cabbage-wrapped Pork with Nuts
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 Savoy cabbage
- 5 Tbsps olive oil
- 18 ozs pork fillets
- salt
- 1.333 cups ground pork
- freshly ground peppers
- 0.333 cup raisins
- ½ cup Pine nuts
- 3.333 cups Tomatoes
- 2 onions (finely diced)
- 1 ⅔ cups smoked Bacon (diced)
- 2 cups chicken stock
- Gingerbread spice
Preparation steps
1.
Blanch the savoy leaves in boiling salted for about 3 minutes, drain, refresh in ice-cold water and drain thoroughly.
2.
Cut the pork fillet into 8 equal slices and sauté briefly on both sides in 3 tbsp olive oil. Set aside.
3.
Mix the mince with salt, pepper, 1 tbsp raisins and 1 tbsp pine nuts and divide into eight portions.
4.
Spread out the savoy leaves. Lay 1 slice of fillet and 1 portion of mince on each leaf. Fold the leaves around to form parcels and set aside.
5.
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, skin, quarter, deseed and chop.
6.
Heat the rest of the oil in a flameproof casserole and sauté the onions and bacon. Add the tomatoes and stew all together for a couple of minutes.
7.
Add the gingerbread spice, the rest of the raisins and pine nuts and pour on the stock.
8.
Place the cabbage parcels in the casserole and cook in an oven preheated to 180°C (160° fan) | 350F | gas 4 for 45 minutes.
