Cosy Stuffed Cabbage in Deep Tomato “Soul Sauce”

Eat Faye Love https://www.instagram.com/p/DRNNIo_iV3B/?igsh=bDNnb2owazVxaWdw

Serves 2–3

Ingredients

• 1 small cone-shaped cabbage (or any small cabbage)

• 250–300g pork mince

• 4–5 cooked chestnuts, roughly chopped

• 1 egg

• A handful of fresh dill, chopped

• ½–1 teaspoon garlic powder

• A pinch of thyme

• Salt and pepper, to taste

• Tomato sauce, enough to cover the rolls in a small baking dish (your favourite jar or homemade)

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Method

1. Prepare the cabbage

   • Remove the core.

   • Gently peel off the leaves.

   • Blanch the leaves in boiling water for 1–2 minutes until softened.

   • Drain and set aside.

2. Make the filling

   • In a bowl, mix the pork mince, chopped chestnuts, dill, egg, garlic powder, thyme, salt and pepper.

3. Stuff and roll

   • Place a spoonful of filling onto each softened cabbage leaf.

   • Roll up tightly, tucking in the sides so the filling is enclosed.

4. Assemble

   • Nestle the cabbage rolls into a small baking dish.

   • Pour over enough tomato sauce to come almost to the top of the rolls.

5. Bake

   • Place in a low oven, around 350°F (175°C).

   • Bake for 45 minutes, or until the rolls are tender and the filling is cooked through.

6. Serve

   • Spoon over the warm tomato sauce.

   • Eat after coming home from drinks, ideally with lots of kisses.