Free Recipes For Me

I don’t usually cook a lot with cabbage, other than making coleslaw or adding it to stir fry on occasion. But when a friend of mine shared the following recipe, I gave it a try and everyone in the family loved it. We had plenty for leftovers for lunch the next day and it tasted just as good reheated.

Stuffed Cabbage

• 1 large head of cabbage
  2 cups of cooked white rice
  2 boneless pork chops sautéed in butter and cubed
  2 cups of tomato sauce
  1 stick of butter
  Salt and pepper to taste

Boil cabbage until thoroughly cooked. Take the leaves out very carefully and lay them on a clean work surface.

Combine the rice, butter, and pork in a bowl. Salt and pepper according to your taste.

Place a heaping tablespoon of the rice mixture in the cabbage leaf closer to the end of the leave and roll it like an egg roll. Place it in a baking pan and continue until you have no rice mixture left.

Ladle the tomato sauce over the cabbage and top with cheese. Cover pan with foil. Bake at 350 degrees for 30 minutes. It is important to note that caution should be used when you take the foil off of the pan. Steam will escape and can burn or scald you. Let cool for 20 minutes before serving.

A little trick to cooking cabbage is to cut out the core before you start cooking it. The leaves will simply fall away from each other as they cook and they will not break as easily.