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Pork-Stuffed Cabbage Rolls

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In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.

Source: Everyday Food, January/February 2004
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
28
  • MS10210404
    9 MAR, 2014
    These are delightful and delicious and tasty. They taste like a yummy asian cabbage dumpling treat. Really loved it.
    Reply
  • cdbaldwin
    6 JAN, 2011
    exactly what temperature is a warm oven? i would like to try the baked but not sure where to go with that?
    Reply
  • TGRAHAM31
    5 JAN, 2011
    Another trick for the cabbage is to just pop the whole head in the freezer overnight. And thaw the morning you make the cabbage rolls. The freezer does the work of the boiling water.
    Reply
  • minicaretti
    19 FEB, 2010
    you don't need to cook the whole cabbage, just cut away the leaves you need and blanch them - it will take you 3-4 minutes in all. Also, instead of steaming the finished rolls I like to bake them for 30 minutes in a warm oven - the juices get all caramelized and the broth shrinks down to a glaze. To make it more Italian, skip the preserve and substitute some of the meat with sausage, case removed and crumbled. I also like to add some shredded blanched cabbage leaves to the filling.
    Reply

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