Cabbage and Pork Dumplings

Cabbage leaves are perfect to prepare with a delicious stuffing. This recipe is inspired in a eastern European recipe.

Ingredients for 4 people

• 8-12 cabbage leaves
• 500 gm. minced pork
• 100 gm. rice, uncooked
• 1 small onion, finely chopped
  
• salt, pepper, paprika, nutmeg, to taste

• 1 small onion
• 2 tomatoes, peeled and diced
• small glass of white wine

Wash and drain the cabbage leaves. Blanch them in a little water for 4 minutes until just tender. Remove the central stem with a knife. Put the leaves aside.

Mix the mince with the onion, salt, pepper, paprika and nutmeg to taste. Add the uncooked rice and mix it in well. The rice will cook with the meat and will absorb all of the flavour.
Take a ball of meat about the size of a golf ball of a little larger. Wrap the dumpling in a cabbage leave. Continue the same process until you finish the meat and cabbage. Put aside.

Fry the onion in a little oil for 5 minutes, add the tomatoes, salt, pepper and the wine. When it comes up to the boil pack the cabbage parcels over the sauce. Cover the pan and cook for 35-40 minutes.

Serve hot, with mashed potatoes.