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Cabbage Rolls
Ingredients
- 1 or 2 heads of cabbage ( you will need 16 large leaves)
- 2 lbs ground pork
- 2 cups cooked rice (cooked five minutes short of specified time)
- 1 cup onion, finely chopped
- 1 shredded carrot
- 1 egg
- 1tbs curry paste
- Season to taste
- Homemade tomato sauce
Directions
- Cut the core from the head of cabbage and wash well. Fill a large saucepan or pot with water. Bring the water to a boil over medium heat. Blanch 5 cabbage leaves at a time for 2 min. Lift cabbage from boiling water and let drain.
- In large sauce pan sauté chopped onions until soft. Add pork and brown. Add a few spoons of the tomato sauce. Then add curry paste, carrots and seasoning. Mix well. Then add rice. Let cool down, then mix in egg.
- Prepare a baking dish by spraying it with nonstick cooking spray. Cover the bottom of the dish with half of the tomato sauce. Set the rest of the sauce aside for the topping.
- Place cabbage leaves on a cutting board one by one and, with a sharp knife, trim much of the thickness from the central ridge of the cabbage leaf starting at the core end and cutting toward the outer edge. This will flatten the ridge making it flush with the leaf and easier to roll.
- Place ¼ cup of the meat mixture near the lower core edge of the cabbage leaf. Fold the lower edge up over the meat mixture. Then fold in each side of the leaf toward the middle. Roll the leaf tucking in the sides as you go. Squeeze the rolled cabbage leaf in your fist to shape the bundle and place it seam side down in a rectangular baking dish. Repeat until all of the meat mixture has been used.
- Cover the cabbage rolls with the remaining tomato sauce. Cover the pan with a lid or aluminum foil.
- Bake at 350 degrees, covered, for 30 minutes. Uncover. Bake another 15 minutes or until done through.
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