Blanch the cabbage leaves and refresh in cold water. Drain the pasta, season with soy sauce, chopped chilli, curry powder and sesame oil, mix together with the cooked vegetables. Divide the vegetable filling between the cabbage leaves and roll like spring rolls. Put on a baking tray and bake in a hot oven to brown. Marinade the pork medallions with the zest and juice of the limes, garlic, coriander, parsley, brown sugar and harissa. Allow meat to marinade for minimum of 1 hour before grilling.

Serves 3-4

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