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Pork Parcels With Creamy Layered Potatoes

4 red or green cabbage leaves, Savoy cabbage if green
1 tablespoon olive oil, plus extra for shallow frying
1 red onion, finely chopped
250 grams minced pork
2 cloves garlic, finely chopped
1/2 teaspoon mixed spice
1 red chilli
1 teaspoon Worcestershire sauce
salt and pepper

2 150 g waxy potatoes, slightly par-boiled
butter for greasing
1 small bloc Parmesan
2 garlic cloves
150 milliliters double cream, (only use enough to coat the potatoes)

Using a swivel style vegetable peeler, shave the cabbage stalks so
they're the same thickness as the rest of the leaf.

Blanch in boiling, salted water for two minutes or until quite
pliable and softened. Drain and cool under running cold water.
Pat dry on kitchen paper.

Heat the oil in a frying pan and cook the onion, garlic, pork,
seasoning and spice for 8-10 minutes until browned and cooked.
Chop the chilli and add.

Thinly slice the potatoes. Butter two large ramekins. Finely
grate 2-3 Tbsp Parmesan and crush the garlic. Mix into the cream.
Arrange the sliced potatoes in the ramekins, layering up with some
cream, Parmesan, garlic, salt and pepper. Finish with a drizzle
of cream and a good grind of black pepper. Microwave on medium
for four minutes until the potatoes are piping hot.

Stir the Worcestershire sauce into the pork mix and check the
seasoning.

Divide the mix between the cabbage leaves, fold in the edges and
roll up to make parcels. Secure with cocktail sticks or string.

Wipe out the frying pan with kitchen paper and heat a little oil.
Cook the parcels for two minutes, turning frequently until the
parcels begin to catch around the edges.

Using a small palette knife, loosen the potatoes around the edges
of the ramekin(s) and turn out onto a serving plate. Halve the
cabbage parcels and arrange on the plate with the potatoes.

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