Best 5 Round 2 Recipe Pork Cabbage Wraps Recipes

PORK-STUFFED CABBAGE ROLLS

Steps:

• In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
• In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
• In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

ROUND 2 RECIPE STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Cut the core out of the cabbage and insert a long fork into the hole. Lower the cabbage into the boiling water. Remove 8 of the outer leaves as they fall off. Return the 8 leaves to the pot and cook for an additional 2 minutes to make them tender. Place them onto a sheet pan lined with a towel to cool and dry.
• In a bowl, mix together the Asian Sloppy Joes filling, Hearty Skillet Rice and scallions. Cut the tough bottom portion of the center rib out of each cabbage leaf. Place the leaf onto your work surface and put 2 tablespoons of the rice mixture into the center of the leaf. Roll up the bottom to cover the filling, then fold over the sides and continue rolling. When you have 8 rolls made, spread a thin layer of the Tomato Sauce onto the bottom of a shallow baking dish large enough to hold the rolls in a single layer. Place the rolls, seam-side down, in the dish and cover with the remaining Tomato Sauce. Cover the dish with foil and cook to heat the rolls through, 15 to 20 minutes.
• For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for another use. Set the rest of the sauce aside.
• For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
• Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for another use.
• To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.
• Cook the rice according to package instructions.
• In a large skillet over medium heat, add the oil. Add the onions, zucchini and red pepper flakes. Cook until the vegetables just begin to soften, 3 to 4 minutes. Add the ham and let cook another 3 to 4 minutes. Season with salt and pepper.
• Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper. Push the vegetables to the side of the skillet, add the eggs and cook until just set. Mix the eggs and vegetables together.
• Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot. Reserve 1 cup of the cooked rice for another use. Transfer to a serving dish and serve immediately.

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 TENDERLOIN WITH CABBAGE

Steps:

• Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste.
• Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board.
• Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.

PORK & VEGETABLE SPRING ROLLS

Steps:

• In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.