Last weekend was one of those where the event we hosted was simply a nightmare…beginning to end. The one good thing about it was many, many leftovers. Awesome for the creative mind and happy stomach. So for today’s ingredients I had: 1/3 a cooked pork loin, an ear of corn, half an onion, a .3 of chardonnay, some alfredo sauce, and cooked rice. I bought a head of cabbage and began cooking.
- In olive oil, sauté, chopped garlic, chopped onions, chopped carrots. Let it brown slightly, then add a tad of chardonnay. Drop the heat, cover, and start chopping the pork loin.
- Drop the pork in , another dash of wine, and cook on medium heat until the flavors have melded. Yes, you’ll have to taste it to determine if it’s done.
- Once you’re satisfied, take off the heat. This part’s done!
Now this part I had to copy from About.com, since I’d never made this before and was having issues getting the cabbage leaves off:
- Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves.
- When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Next, you’re going to make the rice the rolls sit on, so:
- Sauté chopped onion, four chopped leaves of cabbage (actually, you can decide how much cabbage you want in here), and some crushed garlic ’til the onion and cabbage are soft.
- Drop in the cooked rice and stir to mix. I added some chicken soup base and a dash of wine for a little extra flavor.
- Once this is done, grab your Pyrex and later the rice on the bottom.
- Grab the cabbage leaves and start stuffing! This was a bit of a challenge for me, but I’ve since learned there are easier ways. Check the internet
If you read this and you try the recipe, please let me know if you liked it, and if you did anything different. Also, if you know of a better way to get the leaves off easily without placing the whole cabbage in hot water, please pass it on. I’d like to make some apple slaw next time!