Cabbage parcels baked in tomato sauce

Name: Cabbage parcels baked in tomato sauce
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 8 large Savoy cabbage leaves stems removed; 500g pork mince; 1 onion grated and squeezed of any juice; 25g pecorino finely grated; 1 egg beaten; 25g fresh breadcrumbs; a good grating nutmeg; 2 x 400g plum tomatoes; 2 tbsp red wine vinegar; a pinch sugar; a small bunch basil torn; 150g orzo

Adam Bush

Published: July 1, 2019 at 4:47 PM

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Serves 4

Easy

Total time: 1 hr and 15 mins

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Fill cabbage leaves with nutmeg-spiced pork mince then bake in tomato sauce for a healthy, high-protein midweek meal

High protein

Low calorie

Low salt

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Ingredients

Nutrition

8 large Savoy cabbage leaves

stems removed
500g pork mince
1 onion

grated and squeezed of any juice
25g pecorino

finely grated
1 egg

beaten
25g fresh breadcrumbs
a good grating nutmeg
2 x 400g plum tomatoes
2 tbsp red wine vinegar
a pinch sugar
a small bunch basil

torn
150g orzo

Nutrition: per serving

kcal391

low
fat15.9g
saturates6.1g
carbs26.9g
sugars10.3g
fibre3.7g
protein33.4g

high
salt0.8g

low

Method

step 1

Fill a pan with lightly salted boiling water and cook the cabbage leaves for 1-2 minutes or until tender. Drain really well and run under cold water until cooled.
step 2

In a bowl, mix together the pork mince, onion, pecorino, egg and breadcrumbs with lots of seasoning and a good grating of nutmeg. Divide into 8 balls. Lay a cabbage leaf on a chopping board and roll a meatball inside the leaf until it is completely sealed. Repeat with the remaining meatballs and leaves.
step 3

Heat the oven to 190C/fan 170C/gas 6. Tip the tomatoes into a large baking dish and use a potato masher to break up the large pieces. Season well, then stir in the vinegar, sugar and 100ml of boiling water. Put into the oven for 10 minutes, then nestle in the cabbage parcels and bake for a further 35-40 minutes or until the meatballs are cooked through and the sauce has thickened. Scatter over the basil.
step 4

While the parcels are in the oven, cook the orzo until tender, drain well and serve with the parcels.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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