ROUND 2 RECIPE - PORK CABBAGE WRAPS

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Round 2 Recipe - Pork Cabbage Wraps image

Provided by Sandra Lee

Time 11m

Yield 4 rolls

Number Of Ingredients 38

4 reserved cabbage leaves from Thai Chicken Wraps, recipe follows
1 cup leftover vegetables from Thai Chicken Wraps, recipe follows
1 teaspoon chopped garlic
1 tablespoon freshly chopped ginger
1 tablespoon white vinegar
3 tablespoons soy sauce
1 tablespoon canola oil
1 pork chop leftover from Smothered Pork Chops recipe, chopped into bite-size pieces, recipe follows
2 cup water, plus 1/3 cup
3 tablespoons soy sauce
2 pounds, about 5, bone-in chicken thighs
1/2 cup peanut butter, chunky style
2 tablespoons lime juice
2 teaspoons sugar
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
4 large flour tortillas
2 carrots, grated
1 small cucumber, julienned
2 cups shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe)
1/4 cup freshly chopped cilantro leaves
Salt and freshly ground black pepper
5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 medium onion, chopped
1 cup sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 (14.5-ounce) can chicken broth
2 tablespoons spicy mustard
2 tablespoons freshly chopped parsley leaves
Iceberg Wedge Salad, recipe follows, for serving
1 head iceberg lettuce
4 slices bacon
2 teaspoons brown sugar
1/4 cup red wine vinegar
1 hard-boiled egg, finely chopped

Steps:

  • Make a "V" cut in the bottom of each cabbage to remove the tough part of the stem. In a large pot of salted boiling water over medium-high heat, add the cabbage leaves and blanch for 30 seconds. Remove from the pot to a bowl of ice water to stop the cooking.
  • Put the vegetables into a large mixing bowl.
  • In another bowl whisk together the garlic ginger, white vinegar, soy sauce and oil. Pour over the vegetables and toss to coat completely. Dice the pork chop into bite-size pieces, add to the vegetables and toss to combine.
  • Remove the cabbage leave from ice bath and pat dry. Put a quarter of the filling onto the lower third of 1 of the cabbage leaves. Roll the leaf half way so that it covers the filling. Fold the sides toward the center of the leaf and finish rolling it up from the bottom.
  • Repeat with the remaining cabbage and filling. Arrange on serving dishes and serve.
  • In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
  • In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached.
  • Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half.
  • Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
  • In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad.
  • Iceberg Wedge Salad with Warm Bacon Dressing:
  • Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
  • In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

Mino Lofi
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These wraps are so flavorful and juicy.


Athandwe Nazo
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I love the way the cabbage leaves wrap around the pork filling.


ilyas Khan
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These wraps are the perfect comfort food.


Angel “Queen Bee” Zarate
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I've made these wraps several times and they're always a hit.


Hanif Wafa Okz
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These wraps are so good, I could eat them every day.


Ali Affan
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I'm so glad I found this recipe. It's a keeper!


Daniella chehade
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These wraps are perfect for a low-carb diet.


Layla Drames
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I love that this recipe is healthy and delicious.


Md Robiul Ahamed
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These wraps are a great way to use up leftover pork.


Sandy Middleton
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I'm not a good cook, but I was able to make these wraps easily. They turned out great!


Sohaib Roomi
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I made these wraps for my friends and they all loved them. They said they were the best wraps they'd ever had.


SHARMIN SHATHI
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These wraps are so flavorful and satisfying. I love the combination of pork and cabbage.


Kalpana Budhathoki
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I'm so glad I found this recipe. It's one of my new favorites!


Yahya Jamaaoui
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These wraps are perfect for a quick and easy weeknight meal. They're also great for packing in lunches.


Seyilnan Dabong
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I love how versatile this recipe is. I've made it with different types of meat and vegetables, and it's always delicious.


Bikash Stha
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These wraps were easy to make and they tasted amazing. I will definitely be making them again soon.


Ail Khan
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I'm not a big fan of cabbage, but I really enjoyed these wraps. The pork filling was so good that it made me forget all about the cabbage.


Angela Cherry
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I made these wraps for a party and they were a huge success. Everyone loved them!


Samina Aleem
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I followed the recipe exactly and the wraps turned out perfectly. They were so delicious that I ate two of them!


Shakeel Ansari
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These pork and cabbage wraps were a hit with my family! The filling was flavorful and the cabbage leaves were the perfect wrapper. I will definitely be making this dish again.