Pork and Rice Stuffed Cabbage Rolls

Ingredients

• 1 lb ground pork
• 1/2 cup onion, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14 oz.) can diced tomatoes, divided
• 1 cup water
• 1/2 cup uncooked log grain rice (1 cup cooked)
• 1/2 teaspoon dried oregano
• 8 large cabbage leaves
• 1 (15 oz.) can tomato sauce
• 1 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano

Directions

1. Cook the ground pork in a large skillet over medium heat until the meat is cooked through. Break into a crumble texture as it is cooking. Shut off and drain off the fat.
2. Stir in the garlic powder, salt, pepper, 1 cup of can diced tomatoes, water, rice and the dried oregano.
3. Bring to a boil; reduce heat. Simmer covered, for 20 minutes or until rice is tender.
4. Meanwhile bring a large pot of water plus one teaspoon salt to a boil.
5. Immerse the cabbage and boiling water for 2 to 3 minutes, long enough that the outside leaves become limp.
6. Spear the core of the cabbage with a fork and carefully lift the cabbage out of the water into a bowl.
7. Slice off the outside leaf right at the core that has softened from cooking using a sharp paring knife.
8. Immerse the cabbage back into the pot of boiling water and repeat the process until you have cut off the large cabbage leaves needed to make the cabbage rolls.
9. The remaining cabbage can be frozen for another occasion.
10. Set the cabbage leaves aside.
11. In a small pan combine remaining diced tomatoes, tomato sauce and sugar. Bring mixture to a simmer and simmer for about 5 minutes.
12. Pour half of the mixture into a baking dish
13. Place about 1/3 cup of meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf.
14. Place cabbage rolls on sauce in baking dish. Cover with remaining sauce and cover the dish with aluminum foil.
15. Preheat the oven to 350⁰F.
16. Place the cabbage rolls into the preheated oven and cook for 45 to 60 minutes or until heated through.