Cabbage and pork - can't get a better combination.

• 12 ounces ground pork
• 1 small onion, chopped
• 1 cup canned diced tomatoes, with liquid
• 1/2 cup water
• 1/3 cup uncooked long grain rice
• 1/2 teaspoon dried thyme, crushed
• Freshly milled black pepper to taste
• 8 medium to large cabbage leaves
• 1/4 cup shredded Swiss cheese (1 ounce)
• 1 15-ounce can tomato sauce

METHOD

Fill a pot with water and let come to a boil while following the next step.

Cook onion and pork together in a skillet ample enough to hold all ingredients.  When onion is soft and meat has lost its pink, drain fat from pan.

Add tomatoes, water, rice, and thyme.  Grate in pepper to taste. Bring the mixture to a boil.  Once it reaches the boil, immediately lower heat to a simmer.  Cover pan and cook at a simmer for about twenty minutes or until the rice is tender.

Preheat oven to 350°F.

Whle meat is cooking, blanch the cabbage leaves, a few at a time in a pot of biling water until leaves are limp.   Once softened, trim out the heavy veins from the cabbage leaves.

Working off the stove, mix cheese into the meat mixture. Place a small amount of this mixture on each cabbage leaf. Fold in sides. Starting at the notched bottom lof the leaves, roll each leaf to make a tight packet. 

Spoon half the tomato sauce into a 2-quart square baking dish, spreading evenly. Arrange cabbage rolls in dish. Spoon remaining tomato mixture over cabbage rolls.

Bake, covered, in preheated 350° F oven for 35 to 40 minutes or until heated through.

Serves: 4

Contributor: Geraldine Minne

recipe from www.inmamaskitchen.co

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