Pork and Cabbage

Servings
2
Prep
20 m
Cook
25 m

Recipe By: Chef Ha Nguyen

Cabbage occupies an important place in Spanish cooking, as an ingredient, along with other Spanish ingredients. My favorite way to prepare rolled cabbage with pork.

Ingredients

1 medium Cabbage cup
1 tasp Olive Oil
1 pcs Carrots chopped
small chopped 1 Onion
1 chopped Garlic
1 . Bay leaf
1/2 cup Fresh tomato diced or canned
1 cup Water or stock
80 g Pork minced
1/2 whisk Eggs
1 tasp Bread crumbs
1 tasp Ham or serrano diced
1 tasp Parsley chopped
1/2 tsp Papricka
1 tasp White wine
to taste Salt and pepper

Directions

1

Bring a large pot of water to a boil. Remove the core from the cabbage. Place the whole cabbage, stem side down, in the boiling water for 5 minutes. Very carefully turn the cabbage, stem side up. Remove the cabbage and allow to drain until cool enough to handle.
2

Carefully loosen each leaf and release it from the head. Place the leave on a chopping board.
3

Mix well all the ingredients with pork and chopped cabbage. Turn the mixture into 6-8 balls.
4

Use the leaf to roll the pork mix into a saussage shape.
5

In a pot large enough to hold the wrapped cabbage, heat the oil. Sauté the carrots, onion and garlic until softened, 3 minutes. Add the tomatoes, bay leaf, wine, stock, salt and pepper. Carefully lower the cabbage into the stock.
6

Bring to a boil, then lower heat and simmer, covered, 40 minutes. Very carefully turn the wrapped cabbage over. Cook 30 minutes more.
7

Remove the cabbage rolls and serve them with rice or eat on its own.