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Pork and Wensleydale-Stuffed Cabbage Roulade with Tomato and Cumin Sauce

Blanched cabbage leaves rolled with pork mince and Wensleydale cheese, boiled in foil and served with a spiced tomato sauce.

DinnerPorkCheeseLow CarbCabbage

Estimated Nutrition

Per Serving Total
Calories 339.3 kcals 678.5 kcals
Carbohydrates 13.4 grams 26.8 grams
Fat 20.6 grams 41.2 grams
Protein 21.2 grams 42.4 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
CondimentsSauces
30
ml
Tomato Ketchup
10
ml
Tomato Purée
Dairy
85
g
Wensleydale
crumbled
Liquids
50
ml
White Wine
1
splash
Water
Meat
100
g
Pork Mince
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tsp
Cumin Seeds
Vegetables
6
leaves
Cabbage
blanched

Steps

  • Lay blanched cabbage leaves overlapping on a large piece of foil.
  • Spread pork mince over the leaves and top with crumbled Wensleydale and seasoning.
  • Roll the cabbage tightly into a sausage shape within the foil.
  • Boil the foil-wrapped roulade in a pan of water for 12 to 15 minutes.
  • Simmer all sauce ingredients in a small pan for five minutes.
  • Unwrap the roulade, slice it thickly, and serve topped with the sauce.