Thursday, January 12, 2017

Pork Stuffed Cabbage Rolls

This simple and delicious dish is brought to you by Martha Stewart! I'm so glad I found this recipe for a night we are craving a taste of Asian. I usually get Eric eggrolls and make fried rice with this dish. The cabbage rolls feel healthy so I don't feel so bad about eggrolls and rice!

1 small, green head of cabbage (core removed)
12-16 oz. ground pork
1 slice white sandwich bread, crumbled
1 medium carrot, shredded
3 green onions, chopped
2 T tomato paste
2 T apricot preserves
1/2 C chicken broth
1/2 t dried sage
salt and pepper, to taste
  1. 1. In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
  2. In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
  3. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

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