PORK-STUFFED CABBAGE ROLLS

Pork-Stuffed Cabbage Rolls image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

1 small head green cabbage (2 pounds), cored
12 ounces lean ground pork
1 slice white sandwich bread, crumbled
1 medium carrot, shredded
3 scallions, trimmed and thinly sliced
2 tablespoons tomato paste
2 tablespoons apricot preserves
1/2 cup reduced-sodium canned chicken broth
1/2 teaspoon dried sage
Coarse salt and ground 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.

Nutrition Facts : Calories 303 g, Fat 18 g, Fiber 3 g, Protein 16 g