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


  • 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.


  • 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.

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