Pork Stuffed Cabbage Recipes by JimS

jimS So Calif posted 02-16-99

STUFFED CABBAGE LEAVES

Begin with a large head of cabbage, remove and discard any bruised leaves.

STUFFING (for 6 cabbage rolls)
1+ lb 90% Lean Ground Beef
1/4 lb Ground Pork or Pork Sausage (optional)
1 lg Egg
1/3 cup Milk
3/4 cup Cooked Rice
1/2 tsp Fines Herbs
1/4 tsp Ground Celery Seeds

Thoroughly mix the above ingredients, set aside for later use.


SAUCE
16oz can Tomato Sauce (or 2 8oz cans)
2 Tbs Worchestershire Sauce
1 Tbs Lemon (or Lime) Juice
1 Tbs Water
1 Tbs Brown Sugar
1/4 tsp Whole Carroway Seeds
1/8 tsp Nutmeg

Combine and blend all of the sauce ingredients in a 9 X 13 X 2 inch baking dish, set aside for later.


CABBAGE LEAVES
4 Qt or larger pot with boiling water

Carefully remove of 6 to 10 of the large outside leaves at the core and immerse in boiling water for about 3
minutes or until limp.

Remove from boiling water, lay flat, pat dry on paper towels and set aside (remove and discard large end veins if
you wish).


INSTRUCTIONS:
Pre-Heat Oven to 350

Lay cabbage leaves flat, place 1/4 - 1/2 cup stuffing mixture on each leaf, toward the large end.

Fold in the sides then roll the leaf toward the small or the tip end.

Place the completed cabbage roll into the baking dish with the sauce mixture.

Repeat until all the cabbage rolls are assembled.

Bake covered (or with cover of aluminum foil) at 350 for 45 minutes.

Baste and continue baking, uncovered for additional 30 minutes, baste every 10 minutes.




STUFFED CABBAGE LEAVES (for 300 Watt Slo-cooker)

INGREDIENTS: (for 6 cabbage rolls)

STUFFING:
1 + lb Lean Ground Beef
1/4 lb Ground Pork or Pork Sausage (optional)
1 lg Egg
1/3 cup Milk
3/4 cup Cooked Rice
1/2 tsp Fines Herbs
1/4 tsp Ground Celery Seeds
Salt and Pepper to taste

Combine all of the above ingredients, set aside for later use.


SAUCE:
16oz can Tomato Sauce (or 2 8oz cans)
2 Tbs Worchestershire Sauce
1 Tbs Lemon Juice
1 Tbs Water
1 Tbs Brown Sugar
1/2 tsp Whole Carroway Seeds
1/8 tsp Nutmeg

Combine all of the sauce ingredients in the pot, and set aside until later.


CABBAGE LEAVES (preparation).
In a separate 4 Qt or larger pan with boiling water.

Beginning with a large head of cabbage, remove 6 - 10 of the outside leaves at the stem or core.

Immerse the leaves into boiling water for about 3 minutes or until limp.

Remove from the water, lay flat, pat dry with paper towels, set aside for later use. (cut out and discard large veins if you wish)


INSTRUCTIONS:
Lay cabbage leaves flat, place 1/4 - 1/2 cup stuffing mixture on each leaf toward the large end.

Fold in the sides, then roll the leaf toward the small or the tip end.

Place the completed cabbage rolls into the crock pot with the sauce mixture.

Repeat until all of the cabbage rolls are assembled.

Cook covered, at the 3 1/2 setting for 6-8 hours.

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