Pork and cabbage rolls
Allspice, also known as pimento or jamaican pepper, is so-named because it tastes like a combination of clove, nutmeg, cinnamon and cumin – all spices. It is available from spice shops and supermarkets.
- 10 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Pork and cabbage rolls
- 8 large cabbage leaves, trimmed
- 1/4 teaspoon olive oil
- 1 large carrot, grated coarsely
- 1 medium brown onion, finely chopped
- 1 stalk celery, trimmed, finely chopped
- 2 clove garlic, crushed
- 200 gram pork fillet, minced
- 1 tablespoon tomato paste
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 2 cup cooked white long-grain rice
- tomato sauce
Tomato sauce
- 1 1/2 cup (390 grams) bottled tomato pasta sauce
- 1/2 cup (125 millilitres) chicken stock
- 2 clove garlic, crushed
- 1 tablespoon finely chopped fresh flat-leaf parsley
Method
Pork and cabbage rolls
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1Boil, steam or microwave cabbage leaves briefly until pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.
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2In large frying pan, heat oil; cook carrot, onion, celery and garlic, stirring, about 5 minutes or until onion softens. Add mince and paste; cook, stirring, until mince is browned. Add spices; cook, stirring, until fragrant. Stir in rice; cool 10 minutes.
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3Divide rice mixture among leaves; roll firmly to enclose filling, folding in edges. In large baking-paper-lined bamboo steamer over large saucepan of simmering water, cook rolls, in single layer, about 10 minutes or until heated through.
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4Meanwhile, make tomato sauce.
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5Serve cabbage rolls with tomato sauce.
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6To make sauce: in a small saucepan, combine sauce, stock and garlic; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Stir in parsley.
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