12 boneless pork “fingers” (see chef’s note) 1T Italian Seasoning (I used Larry’s Central Market signature sausage seasoning) ...

Remove the cabbage with tongs or a slotted spoon ... leaves (if you have cocktail sticks to hand you can use these to ‘skewer’ the parcels which helps prevent them coming undone).

Roll up the leaves, using either kitchen string or skewers to hold in place. Brown the cabbage rolls in a pan with hot oil. Add 500 ml of water to the pan, and simmer on low heat for about an hour.

Finely shred the red cabbage. I use my Japanese mandolin to ... top and then set aside while you cook the chicken. Run a wooden skewer lengthways through the centre of each fillet of chicken.

Thread the meat onto four skewers. Place on a baking tray and grill ... Serve immediately, with sliced tomato and shredded cabbage if you like.