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Yesterday I got from a work colleague, who grows vegetables in Dublin, a beautiful cabbage. And why not trying something different? I don’t really know where this mess of recipe is coming from but it was very, very nice. And the different flavours combined well.

Be generous (if you like it) with the chilli…I ended up adding some Habanero sauce to my rolls…and get a cold beer.

Music for a Monday. Ziggy Stardust by David Bowie.


  • 8 Cabbage Leaves.
  • 200gr. Pork Shoulder.
  • 400ml. Passata.
  • 1 Onion.
  • 50ml. Red Wine.
  • 1 Tea spoon Chilli Flakes.
  • 1 Table spoon Brown Sugar
  • 1 Glass Risotto Rice.
  • 2 Glasses water.
  • 200ml. Coconut Milk.
  • 10 Dried Apricots.
  • A small tin of Anchovies in Olive Oil.
  • 40gr. Toasted Peanuts.
  • Juice from 2 Limes.
  • Extra Virgin Olive Oil.
  • Salt and Pepper.


Separate 8 leaves from a cabbage, wash them and reserve.

Chop the onion and cut the pork is small stripes. In a pan with a bit of olive oil fry the onion until soft. Add the pork and cook 5 minutes. Add the red wine and let it reduce. Now, add the Passata and chilli, cook until the tomato becomes thick(20-25 min.). In the last 5 minutes add the sugar and stir. Season and reserve.

Slice the dried apricots and anchovies. Fry then with a bit of olive oil until golden. Reserve.

I roasted the peanuts in the oven for 5 minutes at 200 degrees. But, you could also get them roasted. Chop them and reserve.

Boil the cabbage leave in salty water for 8 minutes. Drain and reserve.

Cook the rice with 2 glasses of water and 200ml. of Coconut milk. Season and cook until done. Drain and reserve. It will be very sticky.

And now we can put everything together. Take a cabbage leaf, put some rice. Add on top the tomato/pork sauce. Add a few apricots-anchovies. Top up with the peanuts and lime juice. Close like a wrap and repeat the operation 7 more times.