Pork Stuffed Cabbage Rolls - James Martin Chef

Ingredients

• 2 large Savoy cabbages
• 1 tbsp olive oil
• 100g diced pancetta
• 1 large onion, finely diced
• 2 garlic cloves, finely diced
• 1 tsp caraway seeds
• 2 tsp paprika
• 1 tbsp thyme leaves
• 250g pouch cooked
• long-grain rice
• 400g pork mince
• 1 large free-range egg, lightly beaten
• Salt and freshly ground
• Black pepper
• 1 onion, finely chopped
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 1 tsp dried mixed herbs
• 300ml chicken stock
• Add the rice, pork mince and egg to the cooled pancetta mixture and season well with salt and pepper. Mix well to combine. Divide into 18 equal pieces and shape into logs.
• Lay a cabbage leaf out flat on a work surface, place a meat log in the middle and wrap the cabbage leaf around it to seal completely. Repeat to form the rest of the cabbage rolls.
• Carefully place the cabbage rolls in the tomato sauce in the sauté pan and cover the pan with foil. Cook on the middle shelf of the oven for 30 minutes.
• Remove the foil and return the uncovered pan to the oven for a further 10 minutes. Serve warm from the oven.