Onionchopped for filling, plus sliced for sautéing~2 mediumest.
Garlic~4 clovesest.
Ground pork shoulder~1½ lbest.
Arborio ricepre-cooked~¾ cupsest.
Tomato sauce~1 cupest.
Salt~1½ tspest.
Black pepper~½ tspest.
Olive oil~3 tbspest.
Chicken stock~4 cupsest.
Bay leaves~2-3est.
Steps
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1
Blanch cabbage leaves in boiling water for about 3 minutes until tender. Drain and set aside. Use the tougher outer leaves to line and cover the pot; use others for rolling. Make an opening at the thicker stem area to facilitate rolling.
2
Heat olive oil in a pan and sauté the chopped onion and garlic on low-medium heat, being careful not to burn. Add raw shredded cabbage and cook together with the onion. Season with salt and black pepper. Once softened, transfer to a plate to cool.
3
Combine the cooled onion and cabbage mixture with the ground pork. Add the pre-cooked Arborio rice and gently break up the grains. Mix in a small amount of tomato sauce, then season with salt and black pepper. Mix everything thoroughly.
4
Place a portion of filling on each blanched cabbage leaf. Fold in the two sides first, then roll tightly from bottom to top to form neat rolls.
5
Line the bottom of a large pot with the sautéed onion and cabbage mixture. Arrange the cabbage rolls seam-side down on top. Cover everything with the reserved outer cabbage leaves.
6
Pour chicken stock over the rolls until covered. Add bay leaves and place a plate on top to keep the rolls submerged in the liquid. Bring to a boil over medium heat, then reduce to low heat and simmer for about 1 hour until fully cooked through.
7
Remove the top cabbage leaves and transfer the cooked cabbage rolls to a serving plate.
PrimedTableBETA
