Pork mince is mixed with shredded cabbage, herbs and seasonings before before fried until crisp and simmered in a white wine and tomato sauce. Perfect for midweek as this fabulous dish only takes 30 minutes to cook!
- 8 Savoy cabbage leaves
- 400g pork mince
- 1/2 tsp. each salt, black pepper, dried tarragon, dried mixed herbs and dried rosemary
- Small pinch nutmeg
- 1 garlic clove, minced
- 125ml white wine
- 400g passata
- 1 chicken stock cube
- 1 tbsp. butter
- 1 tsp. dried mixed herbs
- Black pepper to taste
Finely chop the cabbage. In a bowl, combine the pork mince, cabbage, salt, pepper, tarragon, herbs, rosemary, nutmeg and the minced garlic clove. Mix everything well with your hands and form the mix into meatballs. Cover and chill in the fridge for 15 minutes.
In a frying pan, heat a little oil and add the meatballs. Fry until lightly browned and crisp.
In a saucepan, heat the wine and simmer until reduced by half. Add the passata, chicken stock cube and butter and season with mixed herbs and black pepper. Stir well and bring to a simmer. Add the meatballs, cover and simmer for 30 minutes or until the meatballs are cooked through and the sauce thickened.