11 Jul Pork Cabbage Parcels
Pork Cabbage Parcels
Servings 4 people
Ingredients
- 8 large green cabbage leaves
- 1 tbsp vegetable oil
- 2 celery sticks trimmed and chopped
- 1 carrot cut into matchsticks
- 125 grams pork mince
- 50 grams button mushrooms
- 1 tbsp Chinese five spice powder
- 50 grams long grain rice cooked
- 1 lemon juiced
- 1 tbsp soy sauce
- 150 ml chicken stock
For the tomato sauce
- 1 tbsp vegetable oil
- 1 bunch spring onions chopped
- 400 grams tomatoes chopped
- 1 tbsp mint freshly chopped
- freshly ground black pepper
Instructions
- Preheat the oven to 180 C/350 F/Gas Mark 4, 10 minutes before cooking. To make the sauce, heat the oil in a heavy-based saucepan, add the spring onions and cook for 2 minutes or until softened.
- Add the tomatoes, soy sauce and mint to the saucepan, bring to the boil, cover and then simmer for 10 minutes. Season to taste with pepper. Reheat when required.
- Meanwhile, blanch the cabbage leaves in a large saucepan of lightly salted water for 3 minutes. Drain and refresh under cold water. Pat dry and reserve.
- Heat the oil in a small saucepan, add the celery, carrot and pork mince and cook for 3 minutes. Add the mushrooms and cook for 3 minutes. Stir in the Chinese five spice powder, rice, lemon juice and soy sauce and heat through.
- Place some of the filling in the centre of each cabbage leaf and fold to enclose the filling. Place in a shallow ovenproof dish seam-side down. Pour over the stock and cook in the preheated oven for 30 minutes. Serve immediately with the reheated tomato sauce.
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