Easy and delicious - pork mince mixed with shredded cabbage and rolled into balls, pan fried and made in advance, then heated through in a tomato white wine sauce. Serve with pasta or creamed potatoes.
8 cabbage leaves, finely shredded or chopped (I have used Savoy but any will do)
salt and pepper
1 pinch dried tarragon
1 pinch dried mixed herbs
1 tiny pinch ground nutmeg
1 clove garlic, crushed
oil for pan frying
good large splash white wine
1 tin finely chopped tomatoes
1 (28g) Knorr® chicken stockpot
1 knob butter
Method Prep:20min › Cook:30min › Ready in:50min
In a mixing bowl combine the mince, cabbage, salt, pepper, tarragon, herbs, nutmeg and garlic. Mix well with your hands then shape into ping pong ball sized balls. Put on a plate, cover and chill until required.
Heat a non stick fry pan with a little oil and pan fry the balls over moderate heat. You want to brown them, but be careful not to burn. You may have to do this in batches. Remove when done and set aside or cool down, cover and chill.
In a saucepan slowly heat the wine wine and when almost up to the boil reduce the heat to low and add the tinned tomatoes and some pepper. Add the stock and warm through.
Add the pork balls directly into the sauce, cover and simmer for 30 minutes or until cooked through. Plate up the meatballs, stir in the butter to the sauce and spoon over. Serve.