Ingredients

• 1 x Head savoy cabbage

• 500g x Ground pork (mince)

• 1 x Medium onion - diced

• Olive oil

• 3 x Garlic cloves, finely diced

• 1 x Teaspoon ground anise seeds

• 2 x Teaspoons caraway seeds

• 1/4 x Teaspoon crushed chilli flakes - the chilli is important !

• Salt to your taste and special diet diet

• The Tomato Sauce

• 1 x Medium onion - minced

• 3 x Garlic cloves - fully minced

• 2 x Tablespoons tomato puree

• 1 x Tin Italian diced tomatoes - NOT drained
  

• 2 x Tablespoons Mediterranean oregano - dried

• 2 x Bay leaves

• 1/4 x Teaspoon black pepper

• Salt to your taste and diet

Preparation

In a medium hot pan with olive oil, add the onions, garlic and pork mince, spices and chilli and cook down until soft and caramelised, Next add the pork to the pan stirring until the pork is fully browned then set aside.

Now cut out the core of the cabbage removing the outside leaves and select 8-10 of the best leaves and place in hot water until they are soft and pliable. Next place about 1/3 cup of the pork mixture on each cabbage leaf, carefully folding each leaf into a neat parcel.

Next place the parcels in a saucepan that works for the amount of parcels you are making. It is essential the parcels are neatly wedged against each other, adding any leftover pork mince over the top.

For the sauce, using the same pan as you used for the onion and pork, add a little more olive oil and fry down the onion and garlic until caramelised then add the Mediterranean oregano, tomato puree, tomatoes (undrained) bay leaves, salt and pepper.

Allow to simmer and thicken for 15 minutes, stirring continuously then remove the bay leaves and taste the sauce. If too acidic add 1 x teaspoon of ground cinnamon or brown sugar. Now pour the sauce over the rolled cabbage in the casserole dish, making sure the lid is fully sealed and steam on a medium heat on the stove top for around 20 minutes until parcels are firm.

To serve, carefully remove each wrap and spoon the sauce over the top.

Important: It is important that the cabbage parcels are firmly wedged against each other. They must not be allowed to break up during cooking.

Comments: For the sauce, add 1/2 cup water if needed.