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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This delightfully delicious recipe came from my Aunt Helen. I serve it alongside ham or turkey for the holidays or on its own with a salad and rolls.Darlene King, Estevan, Saskatchewan Ingredients:
1 large head cabbage |
2 cups cooked barley |
2 garlic cloves, minced |
1-1/2 cups chopped onion |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons ketchup |
1 tablespoon brown sugar |
2 to 3 teaspoons ground ginger |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 pounds ground pork |
sauce: |
1 can (15 ounces) tomato sauce |
1/2 cup chili sauce |
1 teaspoon reduced-sodium soy sauce |
1/8 teaspoon cayenne pepper |
Directions:
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish.
3. In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°. Yield: 8-10 servings.
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