Sunday, January 09, 2011

Pork-Stuffed Cabbage Rolls

I made these earlier this week and John loved them. The recipe is from Martha Stewart's Everyday Food but the next time I make this, I would make an adjustment to how it is cooked in step 3. I've found that 12 to 15 minutes of steaming isn't enough to cook the ground pork so I would rather bake the cabbage rolls in a casserole dish. I have never made these before this time so please share any suggestions you may have.
Ingredients (Serves 4)

* 1 small head green cabbage (2 pounds), cored
* 12 ounces lean ground pork
* 1 slice white sandwich bread, crumbled
* 1 medium carrot, shredded
* 3 scallions, trimmed and thinly sliced
* 2 tablespoons tomato paste
* 2 tablespoons apricot preserves
* 1/2 cup reduced-sodium canned chicken broth
* 1/2 teaspoon dried sage
* Coarse salt and ground pepper


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, 1/4cup 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 casserole dish.
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 [with tin foil]; steam bake until firm, 12 to 15 minutes 40 minutes (add more water as needed). Serve with steaming juices and scallions.
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JoeinVegas said...

Polish recipe - my mother used to make similar, but with ground beef and dump either a can of Campbell's cream of something on top or red sauce, similar to marinara. She would tie them up with strings to keep the stuff inside.

Chante said...

I have a Canadian version Sam's mother gave me 10+ years ago but with ground beef, mixed with Italian pork sausage, steamed rice and lots of tomato sauces. No cheese in it -Thank God, as I don't care for it. It is a long process but very, very flavorful. I make it once a year and keep them frozen. It is very popular amongst our guests!

Daly said...

Thanks Joe! Using strings to tie the rolls is clever; I will try it and next time, I'll try ground beef and the sauces. Yum!

@Chante: do share your recipe my dear! It sounds awesome.

Johnny said...

Seriously one of the best things I have ever eaten. Although, I say that about all of Daly's cooking!