Cabbage Leaves Stuffed With Curried Apples and Pork
Published January 15, 1994
- Total Time
- 40 minutes
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Ingredients
1 teaspoon unsalted butter
4 shallots, peeled and minced
4 Granny Smith apples, peeled, cored and cut into ½-inch cubes
1 pound ground pork
2 teaspoons curry powder
2 teaspoons salt
Freshly ground pepper to taste
½ cup golden raisins
16 large green cabbage leaves
16 long scallion stems, halved lengthwise
Nutritional analysis per serving
15 grams carbs; 21 milligrams cholesterol; 141 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 3 grams fiber; 319 milligrams sodium; 6 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium heat, melt the butter in a large, nonstick skillet. Add the shallots and cook until softened, about 2 minutes. Add the apples and cook until soft, about 10 minutes. Add the pork and cook, breaking up the pork with the back of a spoon, until no traces of pink remain, about 5 minutes longer. Remove from heat and stir in the curry powder, salt, pepper and raisins.
- Step 2
Bring a large pot of lightly salted water to a boil. Add the cabbage leaves and blanch for 1 minute. Remove the leaves and drain well. Blanch the scallion stems for 15 seconds; drain and set aside. Cut each cabbage leaf in half, removing the heavy center rib.
- Step 3
Place a rounded tablespoon of filling about ½ inch from the rounded edge of each half-leaf of cabbage. Fold the sides in over the filling, fold the top over the filling and then roll it up. Tie the package with a scallion strip. Repeat with the remaining leaves and filling. Place the stuffed leaves in a steamer basket and steam until heated through, about 5 minutes. Serve immediately.
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