Stuffed Cabbage Leaves in Tomato Sauce with Sun-Dried Tomato & Garlic Couscous
A simple and comforting dish full of Mediterranean flavour. We’ve served with our Sun-dried Tomato Couscous, but this also works well with our Tomato & Chilli or Roasted Vegetable Couscous. Serves 4 as a light lunch or 2 as a main.
Preheat the oven to 190C/fan 170C/gas 6.
Bring a large pan of salted water to the boil. Add the cabbage leaves and blanche for 1 minute. Drain and run under cold water until they have cooled.
Put the pork, onion, Parmesan, egg, breadcrumbs, parsley and dried herbs in a bowl. Season with a little salt and plenty of black pepper and mix together well. Divide into 4 balls. Lay a cabbage leaf on a clean work surface or chopping board and roll and wrap a meatball inside until completely sealed. Repeat with the remaining meatballs.
Pour the tomatoes into a baking dish. Stir in the vinegar, sugar, chilli flakes, 100ml of boiling water, and season. Bake for 10 minutes, then nestle the cabbage parcels into the sauce. Bake for a further 35-40 minutes or until the meatballs are cooked through.
Meanwhile prepare the couscous according to the packet instructions.
Serve the parcels and sauce on a bed of couscous and scatter over the basil.
- 4 large Savoy cabbage leaves, stems removed
- 250g pork mince
- 1 small red onion, grated
- 25g Parmesan cheese, finely grated
- 1 egg, beaten
- 40g breadcrumbs
- 1 tbsp finely chopped parsley
- 1 tsp dried mixed herbs
- salt and pepper
- 1 x 400g tin chopped tomatoes
- 1 ½ tsp sherry vinegar or red wine vinegar
- pinch sugar
- pinch of chilli flakes
- handful of fresh basil leaves, torn
- 1 x packet of Ainsley Harriott Sun-dried Tomato & Garlic Couscous