https://www.lifestylefood.com.au/recipes/3684/pork-chops-with-stuffed-cabbage-leaf-parcels

LifestyleFOOD.com.au

Spiced apple and bacon cabbage rolls are a great match with a simply seasoned pork chop and 5 spice sauce.

Ingredients

  • 4 pork chops

  • 1 tsp Maldon Sea Salt

  • 1 lemon, zest only

  • 1 tbsp olive oil

  • For the filling

  • 1 green cabbage

  • 1 apple

  • 1 pinch of nutmeg

  • 4 rashers of Bacon

  • For the five spice sauce

  • 25g butter

  • 1 finely chopped shallothalf tsp five spicehalf glass white wine

  • 150ml / ¼ pint stock

  • 1 tbsp chopped parsleysalt & pepper.

Method

  • 1.

    Mix the salt and lemon rind and rub over both sides of the pork chops then set aside

  • 2.

    Heat the oil in a frying pan and fry the chops over a low heat for about 15 minutes on each side.

  • 3.

    Meanwhile, prepare the cabbage mixture while the chops are cooking

  • 4.

    Bring a large pan of water to the boil. Separate the leaves from the cabbage and put them into boiling water to blanch for 2 minutes.

  • 5.

    Tip the leaves into a colander and refresh by rinsing with cold water.

  • 6.

    Keep 8 whole leaves aside and roughly chop the remaining cabbage

  • 7.

    Cut the bacon into strips and fry until crisp.

  • 8.

    Cut the apple into 1cm diced cubes, put into a bowl and add the bacon. Tip in the chopped cabbage and stir well to combine.

  • 9.

    Season with salt, pepper and nutmeg then add the butter.

  • 10.

    Preheat the oven to 180oC / gas mark 4

  • 11.

    Lay out the whole cabbage leaves on a tea towel. Place spoonfuls of bacon and apple mixture into the centre of each of the 8 leaves.

  • 12.

    Using a clean tea towel shape each one into a neat ball

  • 13.

    Place the cabbage balls on a buttered ovenproof tray and top each one with a knob of butter then ook in the oven for 15 minutes or until the filling is hot

  • 14.

    Once the pork has cooked remove and keep warm in the oven

  • 15.

    Using the same pan soften the shallots in butter

  • 16.

    Add the white wine and let some of the alcohol evaporate

  • 17.

    Add the stock, 5-spice, salt and pepper

  • 18.

    Let the sauce reduce to desired syrupy consistency

  • 19.

    Then add the parsley at the end to serve

  • 20.

    Serve the pork chop with the stuffed cabbage parcels drizzled with five spice sauce

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 734kj
  • Fat Total 38g
  • Saturated Fat 13g
  • Protein 46g
  • Carbohydrate 15g
  • Sugar 8g
  • Sodium 838mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings