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Ingredients
6 x Porkinson Original Sausages
1 x large onion
1 x large carrot
2 sticks celery
250g button mushrooms
1 x ball smoked mozzarella
Fresh thyme
2 x tbsp. vegetable oil
400g tin chopped tomatoes
200ml tomato juice
6-8 large Savoy cabbage leaves
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Method
Cube onion, carrot and celery, sweat slowly in vegetable oil for approximately 20 mins, add finely sliced mushrooms, chopped tomatoes, tomato juice and thyme, cook for further 20 mins to reduce liquid. Add salt and pepper, leave to cool. Prepare cabbage leaves. Use large complete leaves, blanch for 4 mins in boiling water and carefully plunge into iced water to chill quickly. Remove and pat dry on a clean tea towel. Cook sausages in pan for about 5 mins to slightly colour all over. Assemble parcels. Lay out cabbage leaves, remove central stem if tough, place a tablespoon of vegetable mixture on each leaf, place a Porkinson Sausage on top and roll cabbage leaf to form parcel. Place in an ovenproof dish, spoon more vegetable mixture over and cover with grated smoked mozzarella cheese and bake in an oven for 10 mins at 170oC to brown.
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