It’s no secret that St. Stefanus pairs beautifully with all kinds of cuisine. But it makes for an extremely versatile ingredient too, adding a touch of richness and sophistication that you can’t find anywhere else. Try adding St. Stefanus to your chicken stock in this delicious spiced pork cabbage parcels recipe – you won’t regret it.
- 1 savoy cabbage
- 500g pork mince
- 1 large onion, diced
- 1 clove garlic, crushed/finely chopped
- 2tsp garam masala
- 1tsp thyme
- 1 handful of breadcrumbs
- 1 egg, beaten
- Salt and pepper
- 200ml chicken stock
- 200ml St. Stefanus
Place a wide-based saucepan over a medium heat and the onion, garlic, garam masala, thyme, and salt and pepper. Fry for around 8-10 minutes then allow to cool.
Place the pork mince in a large mixing bowl. Once the onion mixture has cooled, add it to the bowl along with the egg and breadcrumbs. Stir everything together until the ingredients are evenly spread.
Peel the leaves off the savoy cabbage, discarding the darker green leaves on the outside. Lay out each leaf and slice them to remove the thick veins down the middle.
Bring some water to the boil in your original pan. Add the cabbage leaves, blanch them for 3 minutes in lightly salted water and then remove them carefully with a slatted spoon.
To make the cabbage parcels, lay out the leaves and add 1-2tbsps of the pork mixture. Then roll the packages together and place them seam down on your work surface.
Once all your parcels have been made, melt a knob of butter over a medium heat and add your cabbage and pork mince parcels (again, ensuring they’re seam-side down). Add the chicken stock, St. Stefanus and a further sprinkling of garam masala before leaving to simmer for 15 minutes.
Serve in a large bowl with a cool glass of St. Stefanus and enjoy.
Have you tried cooking with St. Stefanus yet? If so, we’d love to hear what you’ve been making. Let us know on Facebook, Twitter and Instagram, and be sure to use #ststefanus.