Savoy cabbage rissoles
| Serves: | 4 |
| Cooking Time: | 50 minutes |
| Prep Time: | 25 minutes |
Ingredients
- 500 g pork mince
- 1 savoy cabbage head
- 1/2 onion, finely chopped
- 1/4 tsp cloves, ground
- 2 tsp ground coriander
- a quarter of a nutmeg, finely grated (or ground nutmeg)
- 3 extra-large eggs
- 250 g butter, softened
- 4 Tbsp canola oil, plus extra for greasing
- 1 medium onions, finely sliced
- 2 tsp cumin seeds, toasted and crushed
- 5 Green cardamom pods, slightly crushed
- 1 cinnamon sticks
- 6 all spice berries
- 6 garlic cloves, roughly chopped
- 2 Tbsp piece ginger, grated
- 1 fresh chillies,sliced
- 1 400g tin Italian chopped tomatoes
- 1 Tbsp brown or treacle sugar
- salt to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Carefully remove the large outer leaves of the cabbage and blanch for 4 to 5 minutes in a saucepan of boiling water.
- Drain in a colander.
- Place the pork mince, onion, cloves, coriander and nutmeg in a bowl.
- Add the egg and season to taste. Mix all the ingredients and shape into 9 to 10 flat rissoles. Wrap the rissoles in the cabbage leaves and set aside.
To make the sauce:
- Heat the butter and canola oil in a large frying pan and sauté the onion until translucent. Add the cumin, cardamom, cinnamon and allspice, then stir in the garlic, ginger and chilli.
- Sauté for 5 minutes, then add the tomato, treacle sugar and season to taste.
- Cook gently for 5 minutes.
- Pour the sauce into an ovenproof dish and add the rissoles.
- Cover and bake for 20 to 25 minutes.
- Uncover and bake for a further 10 minutes.
You could enjoy this recipe too
Buy the ingredients
Add to Cart