Round 2 Recipe Pork Cabbage Wraps

PORK AND CABBAGE ROLLS

Steps:

• Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Remove cabbage; set softened leaves aside. Return cabbage to boiling water to soften more leaves. Repeat until all leaves are softened. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls. Coarsely chop enough of the remaining leaves to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x 9-in. baking dish. , In a skillet over medium heat, cook pork, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice. Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides; starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. , Place rolls, seam side down, in the baking dish. Sprinkle with pepper. Pour broth or tomato sauce over rolls. Cover and bake at 325° for 1 to 1-1/4 hours.

ASIAN-STYLE GROUND BEEF CABBAGE WRAPS

Steps:

• Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
• Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
• Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.

CABBAGE WRAPS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

ROUND 2 RECIPE - PORK PARMESAN

Steps:

• Preheat the oven to 425 degrees F.
• Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil.
• Remove the pork meat from the bone and slice into large strips.
• Spoon a layer of tomato sauce on each roll and top with sliced pork meat. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes. Remove from the broiler, arrange on serving plates and serve.

GINGERY CABBAGE ROLLS WITH PORK AND RICE

Steps:

• Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
• Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
• Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
• Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
• Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.

PORK CABBAGE CUPS

Steps:

• Remove any damaged cabbage leaves from head. Set aside 6 larger leaves to use for serving. Dice remaining cabbage head and set aside.
• Brown ground pork in a large skillet over medium-high heat, about 5 minutes. Add diced cabbage, onion, mushrooms, garlic, and ginger to the skillet and reduce heat to medium. Continue to cook and stir until onion has softened, about 5 minutes.
• Season with soy sauce, vinegar, and sesame oil. Stir to combine and allow flavors to meld, 1 to 2 minutes.
• Set out cabbage leaves and fill with pork mixture. Garnish with green onions.

PORK TENDERLOIN RED CABBAGE WRAPS

Steps:

• Dice the pork tenderloin, peaches and chop cilantro.
• Heat up olive oil and fry the pork tenderloin dices over medium heat for 10/15 minutes.
• Then add the diced peaches and cooked/cooled brown rice.
• Stir-fry for about 5 minutes over medium heat. Add the chopped cilantro the last 1 or 2 minutes and continue stir-frying.
• Chop the cucumber and tomatoes into small cubes and put in a bowl together with the corn.
• Drizzle some olive oil and chopped cilantro; mix well.
• Peel off larger cabbage leafs and set aside.
• Stuff the cabbage leafs as preferred, roll up and pinch with a toothpick.

JUICY TENDER (CABBAGE WRAPPED) PORK ROAST

Steps:

• Remove 6-8 outer leaves of cabbage.
• Cut thick rib out of the center of the leaf, just the thick part only, cutting in no farther than 1/4-1/3 of the leaf.
• Cut off root ends of green onions, (you'll need a small bunch), separate leaves.
• In dutch oven or pot, bring 3 qts. water to a boil. Cook cabbage leaves in boiling water for 3-5 minutes til pliable.
• With tongs, remove cabbage leaves to colander.
• Add green onions to boiling water and blanch 10 seconds til just wilted.
• Drain and pat dry with paper towel.
• Preheat oven to 350º. Trim all fat from roast.
• In very small bowl, mix thyme, pepper and 1 teaspoons salt. Rub roast with thyme mixture.
• Wrap roast in wilted cabbage leaves.
• Tie leaves with green onions. If you have trouble with this, you can always use string. (You kinda have to tie 2 green onions together to be long enough.).
• Place roast in roasting pan, add 2 cups chicken bouillon.
• Roast 1 hour, basting 2-3 times with bouillon juices.
• Remove and let set at least 10 minutes. Remove cabbage and green onions. Discard or coarsely chop and serve with roast.
• Slice, and serve with strained pan juices.

CRISPY CABBAGE AND CHICKEN WRAPS

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.
• Stir in coleslaw mix and caraway seed. Reduce heat to medium; cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.
• Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.