Cabbage Rolls with Pork and Chive Filling

Ingredients

Method

1. In a deep saucepan or large pot, bring lightly salted salted water to the boil, then blanch the cabbage leaves.
2. Remove the thick white core from the leaves and cut larger leaves into halves.
3. Mix all the filling ingredients together either by hand or in a food processor for 3-4 mins until well combined.
4. Put one tablespoon of the filling onto the end of the leaf, roll it up and fold in the sides. Leave the rolls on a paper towel as you repeat on each leaf to finish them.
5. Mix vinegar coconut amino, water and rice vinegar together for the dipping sauce.
6. Heat a large frying pan with the peanut oil, lower the cabbage roll into the pan but leave some space between them.
7. Sear the seam side for about 3 mins and then flip the cabbage to the other side and add ½ cup of water to the pan. Place a lid over and continue to cook until the water has evaporated, and the filling is cooked through (approx. 5 min)
8. Serve hot with dipping sauce.