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.

Dinner Pork Cheese Low Carb Cabbage

Estimated Nutrition

Calories

339.3

kcal / serving

678.5 kcal total

Carbs

13.4g

per serving

26.8 g total

Fat

20.6g

per serving

41.2 g total

Protein

21.2g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

CondimentsSauces

Dairy

crumbled

Liquids

White Wine

splash

Water

Meat

100

Pork Mince

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tsp

Cumin Seeds

Vegetables

leaves

Cabbage

blanched

Method

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.