Pork Stuffed Cabbage With Garlic Butter Recipes

Steps:

• In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.

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.

Steps:

• To make the sauce:
• Puree the onions, carrots, celery and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pancetta and cook until it's brown and crispy. Add the pureed veggies and cook them until they become very soft and aromatic and are starting to turn brown, about 8 to 10 minutes. Stir in the white wine and let it reduce by half. Add the tomatoes, chicken stock, bay leaves, and thyme bundle and season with salt, to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.
• To prep the cabbage:
• Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat. Set up a bowl of well-salted iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge it into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.
• Coat a large saute pan with olive oil and put over medium heat. Add the onions and season with salt, to taste. Cook the onions until they are translucent and very aromatic, about 6 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let cool.
• In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread crumbs, Parmesan, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the chicken stock and mix well to combine. Stir in the cooked onions and garlic. Make a tester patty, cook it and eat it. It should taste really good, if it doesn't, adjust the seasoning.
• Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Arrange each roll with the seam side down so that the roll will hold itself shut.
• Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce. Sprinkle with Parmesan and serve.
• MMMMMM...cabbage!

Steps:

• Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
• Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
• Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
• Meanwhile, cut away the cores of the tomatoes. Cut the tomatoes into one-half-inch cubes. There should be about three cups. Set aside.
• Heat the oil in a heavy skillet and add the two cups of finely chopped onions and two teaspoons of the garlic. Cook, stirring, until the onions are wilted. Sprinkle with one-half teaspoon of the thyme and add the cloves. Cook, stirring occasionally, about five minutes. Scrape the mixture onto a plate and let cool.
• Preheat the oven to 375 degrees.
• Put the pork in a large mixing bowl and add the parsley, bread crumbs, eggs, salt and pepper. Add the cooled onion and garlic mixture and blend thoroughly with the hands.
• Lay out a rectangle of cheesecloth of double thickness measuring about 17 by 24 inches (folded measure).
• Place one of the large outer leaves, rounded side up, just off center with the stem pointing outside. Add a second leaf, the leaf ends slightly overlapping. Add a total of eight leaves, the leaf edges overlapping to form a circle.
• Add two cups of the pork mixture to the center of the leaves and spread it out slightly. Cover with a second layer of six fairly large leaves, stem point outside and with the leaf edges overlapping. Add two more cups of the pork mixture to the center and spread it out slightly. Add a third layer of leaves, edges overlapping, and the remaining pork mixture. Bring up the edges of the cloth rectangle and pull tightly to reassemble the mass into a large cabbage shape. Twist the ends of the cheesecloth bag tightly and tie tightly with string. Cut off the excess cheesecloth ends.
• Heat the butter in a heavy casserole large enough to hold the stuffed cabbage comfortably without crowding. Add the one and one-half cups of coarsely chopped onions, celery, bay leaf and remaining one-half teaspoons of garlic and thyme and cook briefly until the mixture is wilted. Add the tomatoes and allspice, salt and pepper. Bring to the boil and cook about one minute.
• Add the wine and broth. Put in the stuffed cabbage, tied side down, and cover closely. Bring to the boil and simmer one and one-half hours or until the internal temperature reads 170 degrees.
• Remove the cabbage from the casserole. Cut away and remove the cheesecloth bag. Line a mixing bowl with a sieve and pour the liquid and solids from the casserole into it. Strain, pressing the solids to extract as much liquid as possible. Reheat this sauce.
• Cut the cabbage into pie-shaped wedges and serve with the hot sauce.

Steps:

• Preheat oven to 200 degree Celsius.
• Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven.
• Over a moderately high heat, brown the chops on both sides until they are golden, remove to a plate.
• Add the potatoes and cook them until they are a golden colour, remove to a plate.
• Add the bruised garlic and cook for a minute of so longer.
• Add the chops back into the pan, and top with the potatoes and some of the bruised garlic.
• Season with salt and pepper and pour over the wine and boil for a few minutes.
• Put pan into the oven and cook for 15 minutes.
• Meanwhile melt the butter in a medium pot and add the cabbage and season with pepper and salt, cover and cook over a low heat for 3 to 5 minutes.
• To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.

Steps:

• 1. In a blender, combine pork chops, 3 garlic cloves, green pepper, onion, eggs, parsley, cheese, and corn. Pulse until fine.
• 2. Cut cabbage into small "bowls".
• 3. Place stuffing in "bowls" and bake for 25 minutes at 300 degrees.
• 4. In a saucepan, combine remaining garlic and and butter. Cook until melted and simmered. Salt and pepper to taste.
• 5. 15 minutes into baking, drizzle butter over cabbage and finish baking.