Pork and cabbage rolls

pork and cabbage rolls


Tomato sauce


1.Boil, steam or microwave cabbage leaves briefly until pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.
2.Heat oil in large frying pan; cook carrot, onion, celery and garlic, stirring, about 5 minutes or until onion softens. Add pork and paste; cook, stirring, until pork is browned. Add spices; cook, stirring, until fragrant. Stir in rice; cool 10 minutes.
3.Divide rice mixture among leaves; roll firmly to enclose filling, folding in edges. Cook rolls, in single layer, in large baking-paper-lined bamboo steamer over large saucepan of simmering water, about 10 minutes or until heated through.
4.Meanwhile, make tomato sauce; combine undrained tomatoes, stock and garlic in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened slightly. Stir in parsley.
5.Serve cabbage rolls with tomato sauce and rocket.

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.


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