 |
Prep Time: 180 Minutes Cook Time: 240 Minutes |
Ready In: 420 Minutes Servings: 10 |
|
This is out of this world! MUCH better than the norm... Ingredients:
2 medium cabbage (tough outer leaves removed) |
3/4 lb swiss chard (stemmed) |
3/4 lb salt pork |
1/4 cup butter |
1 large onion (chopped) |
1 (28 ounce) can chopped tomatoes (drained, squeezed dry) |
1 cup cooked rice |
1 1/2 cups frozen peas (thawed) |
2 garlic cloves (minced) |
2 lbs bulk sausage |
chicken stock (as needed) |
salt & fresh ground pepper (to taste) |
Directions:
1. Blanch cabbages 10-15 minutes, removing loose leaves as they fall off. Drain well.
2. Blanch chard 2 minutes. Drain. Chop.
3. Blanch salt pork 5 minutes. Drain. Chop.
4. Heat butter in a skillet.
5. Add salt pork and onion. Saute 5 minutes. Remove from heat.
6. Add chard, tomatoes, rice, peas, garlic and sausage.
7. Spread out cabbage leaves. Remove inner core. Fill with mix, evenly.
8. Roll up and secure tightly with toothpicks.
9. Tie all in a large cheesecloth.
10. Cover. Chill 2 hours.
11. Place in a large pot. Cover with chicken stock. Season heavily.
12. Bring to a boil. Reduce. Cover. Simmer 3 1/2 hours.
13. Remove from stock. Un-wrap. Place in dishes.
14. Top with a litle stock.
|
|