Savoy Cabbage | Bunbury Farmers Market

Pickled Pork with Cabbage & Mustard Sauce

Ingredients:
1.5 kilo piece pickled pork
1 onion, quartered
1 teaspoon peppercorns
1 tablespoon brown sugar
½ onion, finely chopped
2 tablespoon cider vinegar
1 tablespoon plain flour
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 teaspoon hot English mustard
½ onion, finely chopped
2 tablespoons parsley, coarsely chopped
1 Savoy cabbage, cut into thick wedges

Method:
Place pork in a large pot and cover with water. Bring to the boil and skim. Add onion, peppercorns, bay leaf, cloves, vinegar, brown sugar and cabbage. Simmer until very tender (approx. 2 ½ hours).
To make the sauce: Melt butter in a saucepan. Add onion and cook over low heat until soft. Add flour and cook until the flour ‘bursts’. Gradually add the beef stock and pickling liquid. Cook until mixture thickens. Stir in mustards and cream and simmer for 2-3 minutes. Remove pork from the pickling liquid. Slice and serve with sauce. Sprinkle with parsley. Serve with mashed potato and peas.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Cabbage Rolls

Ingredients:
500gm Beef or Pork mince
1 tablespoon Wellyboots Olive Oil
1 small onion, chopped finely
1 small carrot, chopped finely
2 garlic cloves, crushed
¼ red wine
1/3 cup finely chopped fresh basil or
1 teaspoon of dried basil
400 gm tinned tomatoes or
600gm of finely chopped ripe tomatoes
1 tablespoon tomato paste
12 large savoy cabbage leaves
700ml bottle of Sugo (Italian sauce) keep for cooking at end
On medium heat, warm oil in heavy based saucepan

Method:
Add onion, carrot and garlic. Cook stirring till onion is soft. Add mince. Stir continually to break up mince as it browns. Add wine, tomatoes and tomato paste. Bring to boil allow to simmer for approximately 45 minutes. Remove from heat allow to cool. Bring a large saucepan of salted water to the boil. Add 4 leaves to pan at a time. Cook for 1 to 2 minutes until soft. Refresh in bowl of cold water, drain, dry with paper towel. Repeat with rest of leaves. Lay each cabbage leaf flat, place ¼ cup of mixture at stem end, fold edges in and roll firmly. Place seam side down in casserole with each one. Pour over Sugo, cover and cook approximately 1 hour till rolls are tender.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: