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Pork and Cabbage Rolls

I received this recipe from my mother-in-law and made some adjustments. Because I'm allergic to tomatoes. I cover the rolls with chicken broth. Either way, they're fabulous!

6 ServingsPrep: 45 min. Bake: 1 hour

Ingredients

1 medium head cabbage (3 pounds)
1 pound ground pork
1/2 pound sage-flavored pork sausage
1 cup chopped onion
2 cups cooked brown rice
1/4 teaspoon pepper
2 cups chicken broth or 2 cans (15 ounces each) seasoned tomato sauce

Directions

Remove core from the cabbage. Place cabbage in a large saucepan and
cover with water. Bring to a boil; boil until outer leaves loosen
from head. Remove cabbage; set softened leaves aside. Return cabbage
to boiling water to soften more leaves. Repeat until all leaves are
softened. Remove tough center stalk from each leaf. Set aside 12
large leaves for rolls. Coarsely chop enough of the remaining leaves
to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x
9-in. baking dish.
In a skillet over medium heat, cook pork, sausage and onion until
meat is no longer pink and onion is tender; drain. Stir in rice.
Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides;
starting at an unfolded edge, roll up leaf completely to enclose
meat. Repeat with remaining meat and leaves.
Place rolls, seam side down, in the baking dish. Sprinkle with

2 of 2

Pork and Cabbage Rolls (continued)

Directions (continued)

pepper. Pour broth or tomato sauce over rolls. Cover and bake at
325° for 1 to 1-1/4 hours. Yield: 6 servings.

Nutrition Facts: 1 serving (2 each) equals 443 calories, 24 g fat (8 g saturated fat), 82 mg cholesterol, 883 mg sodium, 30 g carbohydrate, 7 g fiber, 27 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer