Pork and chestnut parcels with parsley sauce - SALIFE | InDaily, Inside South Australia

Ingredients

• 12 leaves of savoy cabbage
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 200g Barossa speck, coarsely minced
• 500g pork and veal mince
• 1 tbsp caraway seeds
• 250ml dry white wine
• ½ cup chopped parsley
• 200g chestnuts, boiled and peeled
• salt and pepper
• melted butter, extra
• quark cheese and cracked black pepper, for serving
• 1 clove garlic, peeled but left whole
• 250ml cream
• 1 cup flatleaf parsley, washed and dried
• salt and white pepper