• 8 large Savoy cabbage leaves, stems removed
  • 500g pork mince
  • 1 onion, grated and squeezed of any juice
  • 25g pecorino, finely grated
  • 1 egg, beaten
  • 25g fresh breadcrumbs
  • a good grating nutmeg
  • 2 x 400g plum tomatoes
  • 2 tbsp red wine vinegar
  • a pinch sugar
  • a small bunch basil, torn
  • 150g orzo


  • STEP 1

    Fill a pan with lightly salted boiling water and cook the cabbage leaves for 1-2 minutes or until tender. Drain really well and run under cold water until cooled.

  • STEP 2

    In a bowl, mix together the pork mince, onion, pecorino, egg and breadcrumbs with lots of seasoning and a good grating of nutmeg. Divide into 8 balls. Lay a cabbage leaf on a chopping board and roll a meatball inside the leaf until it is completely sealed. Repeat with the remaining meatballs and leaves.

  • STEP 3

    Heat the oven to 190C/fan 170C/gas 6. Tip the tomatoes into a large baking dish and use a potato masher to break up the large pieces. Season well, then stir in the vinegar, sugar and 100ml of boiling water. Put into the oven for 10 minutes, then nestle in the cabbage parcels and bake for a further 35-40 minutes or until the meatballs are cooked through and the sauce has thickened. Scatter over the basil.

  • STEP 4

    While the parcels are in the oven, cook the orzo until tender, drain well and serve with the parcels.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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