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Pork and Wensleydale-stuffed cabbage roulade with tomato and cumin sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Tony Tobin

From Ready Steady Cook

Method


  1. For the roulade, lay the cabbage leaves overlapping side by side on a large piece of aluminium foil. Place the pork mince on top of the cabbage leaves, top with the Wensleydale and season well with salt and freshly ground black pepper. Wrap the cabbage around the filling to make a long sausage shape. Wrap tightly in the foil.

  2. Carefully place the roulade into a pan of boiling water and cook for 12-15 minutes, or until the pork is completely cooked through. Remove from the water, remove the foil and slice thickly.

  3. For the sauce, place all the sauce ingredients into a small pan and simmer for five minutes.

  4. To serve, place slices of the roulade onto two plates and pour over the tomato and cumin sauce.

Ingredients

For the roulade

  • 6 cabbage leaves, blanched
  • 100g/3½oz pork mince
  • 85g/3oz Wensleydale, crumbled
  • salt and freshly ground black pepper

For the tomato and cumin sauce

  • 2 tbsp tomato ketchup
  • 2 tsp tomato purée
  • 1 tsp cumin seeds
  • 50ml/2fl oz white wine
  • splash water
  • pinch sugar

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Pork and Wensleydale-stuffed cabbage roulade with tomato and cumin sauce

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