Pork-Stuffed Cabbage Rolls

Ingredients

  • 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
  • + 3 more ingredients
    • ½ cup reduced-sodium canned chicken broth
    • ½ teaspoon dried sage
    • Coarse salt and ground pepper

1. 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. 2. In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and...

View full recipe at SpringPad

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