Pork Cabbage Rolls

Name: Pork Cabbage Rolls
Yield: Makes 10 to 12 rolls
Ingredients: ½ c. fine bread crumbs; 2½ c. ground or finely chopped, cooked pork roast; 1 large head cabbage; 1 tblsp. lemon juice; ½ tsp. sugar; ½ c. water; 1 tsp. cornstarch; 1 (8 oz.) can tomato sauce; ¼ tsp. freshly ground pepper; 1½ tsp. salt; 1 tblsp. chopped parsley; 1 tsp. caraway seeds; 1 egg, slightly beaten; ⅓ c. finely chopped onion

Preparation info

Makes
10 to 12
rolls

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

No one will guess this tasty dish is made with left-over pork

Ingredients

1 large head cabbage
2½ c. ground or finely chopped, cooked pork roast
½ c.

Starter
Leftovers

Method

Discard wilted outer leaves of cabbage and remove core. Carefully remove 10 to 12 large whole leaves. Steam leaves 3 minutes in small amount of boiling, salted water, covered. Drain and cool.
Mix pork, bread crumbs, onion, egg, parsley, caraway seeds, salt and pepper. Put a heaping tablespoonful of pork mixture near the stem end of each cabbage leaf. Fold in the