My favorite aunt, Mma P, loves to cook “fancy foods”. Her love language is an easy guess as she loves to feed those she loves.
Growing up, we used to look forward to her visits as cabbage rolls and diphaphatha were a guaranteed treat. My sister loves her cabbage rolls. Every now and then I still receive the consignment to deliver.
Traditionally stuffed with beef mince, I switched the technique and made my very own pork cabbage rolls. I think my Aunt would be proud of the end result.
Here’s the recipe for you to try out.
Ingredients Yield: 8 – 10 Rolls
250g pork mince
1 clove garlic
1/3 of your pinkie finger ginger
A medium-sized cabbage
Pre heat oven at 190 degrees celsius.
Grate the ginger and garlic.
Finely chop the onion and blitz them together in a food processor.
In a large bowl, mix blitzed ingredients to pork mince. Add the egg, soy sauce, salt and pepper, and sugar.
Allow to rest in the fridge for 30 minutes while you prepare the cabbage.
Bring a large bowl of salted water to a boil.
Cut the cork of the cabbage so you have big, loose leaves.
Drop the cabbage into the boiling water and the leaves will peel off.
Remove after a few minutes and cool under running cold water.
Leave to dry.
You can either reduce the spine of the leaves or cut them out completely
Place a tablespoon of the pork mince mixture in the middle of a cabbage leaf and roll. As if you’re rolling a wrap or burrito.
Place all your pork-stuffed rolls in a baking dish. Followed by a spoon of water to the bottom of the dish. Do this for each cabbage roll.
Bake for 25 minutes or until just cooked through.
You can serve these pork-stuffed rolls with tomato soup, chili, or soy sauce. Great with a bowl of rice, warm bread, or as a starter.
Hope you’ve enjoyed these tasty family meals. Follow @ChellzKitchen for more recipes.