4 stars because of tomato soup ingredient and over complicated directions. Yes, I know..I should submit my own recipe due to following: I didn't use savoy, just reg cabbage. I scaled this down for 4. Used 8 outer leaves (boiled still softened). For filling I used 3/4lb grnd pork only. I par-boiled 1/2C (rinsed) rice in chicken stock as I didn't want it completely cooked. I drained off rice (kept remaining liquid for sauce) and mixed into pork with minced (raw) onion, red bell pepper, S&P, Caribbean jerk season, dried thyme/parsely, fresh minced garlic/ginger & tblsp of tomato paste. I rolled 1/4C into each leaf. Placed in glass baking pan (sprayed w/non-stick). For sauce I used 1 small can of tomato sauce, the remaing stock from cooking rice and 1/4C tomato paste. Added 1Tblsp each of brn sugar, worchester, lemon juice. Also 1/4C juice from canned pineapple along with some of same seasonings in pork filling. Poured sauce on top of rolls, covered tightly with foil and baked at 300 for 2.5 hrs & uncovered for add't 30 mins @ 350. OMG...freaking GREAT! I did the filling and sauce night before so it wasn't a big deal to assemble the next day. The entire dish could be made ahead and easily adjusted for your own flavor profile. This need not be so dang complicated as written, sorry.
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4 stars because of tomato soup ingredient and over complicated directions. Yes, I know..I...