Description
Flavorful pork with a sweet and sour sun dried tomato sauce rolled in cabbage leaves.
Ingredients
Scale
- 2 lbs boneless country style pork ribs
- ¼ cup apple cider vinegar
- 1 cup + ½ cup water + ½ cup water
- 1 tsp fennel seeds
- ¼ cup + 1/3 cup + 8 Tbs Traina Sun Dried Tomato Ketchup
- 1 cup diced red potatoes
- 2 large carrots diced
- 2 celery ribs diced
- 1 head of green cabbage
- salt to taste
Instructions
- Place the pork, vinegar, 1 cup water, fennel seeds and ¼ cup Sun Dried Tomato Ketchup in a pressure cooker. Close pressure cooker. If using an electric cooker, set on High for 35 minutes. If using a standard pressure cooker, heat over medium high heat and cook for 45 minutes.
- While pork cooks, prepare the potatoes, carrots and celery. Also prepare the cabbage by removing the first 3 leaves and then removing the core, so that you still have an intact head of cabbage but no core so that the leaves pull apart easily after you cook the cabbage.
- After the pork is cooked, preheat the oven to 350F.
- Open the pressure cooker when the pressure is relieved and add in the diced potatoes, carrots and celery and top it with the head of cabbage.
- Close the pressure cooker again and cook on High for 8 minutes to soften the vegetables and the cabbage.
- Once the pressure cooking is complete and pressure is relieved, remove the pork to a separate bowl and shred the meat. It should pull apart easily with a fork. Add half of the diced vegetables from the pressure cooker to the meat and stir. This will be your filling.
- Place the head of cabbage on a work surface where you will assemble the rolls.
- Next, pour all of the remaining vegetables and liquid from the pressure cooker into a pot and place on the stovetop on medium. Add remaining 1/3 cup Sun Dried Tomato Ketchup and ½ cup water. Cover with a lid and let that simmer. Reduce to medium low or low if it starts boiling.
- To assemble your rolls, remove a leaf from the top of the cabbage, place the densest part of the leaf toward you and place ¼ cup of filling in the leaf, drizzle with 1 Tbs more of Sun Dried Tomato Ketchup. Then, fold in the sides over the middle, then bring the bottom up over and roll away from you in order to make a stuffed cabbage leaf roll. Continue through eight rolls.
- Place all of the rolls in a 2 quart glass dish and add in remaining ½ cup water to the dish and cover with foil. Place the dish in the oven and bake at preheated temperature of 350F for 40 minutes.
- While the rolls bake, use an immersion blender to blend the vegetable and liquids from the pressure cooker. If you don’t have an immersion blender, place all of the liquids and vegetables in a standard blender. Blend until smooth. This will be a sauce for your rolls. If it’s too thick, add water by the ¼ cup full. It should reflect the consistency of a hearty tomato soup.
- Once the rolls are done baking, serve them in shallow bowls topped with a ladle of the tomato sauce.
- Prep Time: 15 mins
- Cook Time: 90 mins
- Category: Entree
- Cuisine: European