Pork Cabbage Rolls
Perfectly Balance Your Plate
Serve with 1⁄2 cup rice and 1 tbsp Sesame Ginger Dressing.
8 leaves savoy cabbage
8 - 10 button mushrooms
1 lb (450 g) lean ground pork
2 tbspAsian Stir-Fry Seasoning
2 tsp each cornstarch and low-sodium soy sauce
- Place leaves in a Multipurpose Steamer; cover with lid (it’s ok if not snug!). Microwave on high, at 1 min intervals until wilted, about 3 min. Spread leaves out on the counter to cool.
- Meanwhile, finely chop mushrooms. You’ll need about 2 cups. Using a box grater, coarsely grate carrots. In a large bowl, combine pork, mushrooms, carrots, seasoning, cornstarch, and soy sauce.
- To assemble, cut out and discard thick stem end from the bottom of each leaf; this will make them easier to roll. Divide filling between leaves. Fold 1 end and both sides over filling; roll up. Tuck rolls, seam-side down in Multipurpose Steamer; it’s OK if they overlap.
- Cover; microwave on high until rolls are firm, about 7 min. Using tongs, remove to plates; discard liquid. Serve warm.
Per serving: Calories 310, Fat 18 g (Saturated 7 g, Trans 0.2 g), Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 12 g (Fibre 4 g, Sugars 4 g), Protein 25 g.
For a twist, serve with tomato sauce seasoned with pinches of curry.