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Pork Stuffed Wraps

Pork Stuffed Wraps

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These Pork Stuffed Wraps are so juicy, full of flavor, and most importantly they’re easier to make than it looks.

When planning to make Pork Stuffed Wraps, have a frozen cabbage ready to defrost. Before freezing the cabbage, remove the white core, place in a plastic bag, and leave in the freezer for at least two days before defrosting. To quickly defrost, place the frozen cabbage in hot water.
In a hot oiled pan, fry minced Garlic, Onion, Green Onions together on Medium Flame for a few minutes before adding in the Pork. Add in Salt, Black Pepper, Garlic Powder, Red Pepper Flakes, fresh Thyme, fresh Basil, Sardines, Curry Paste, Tomato Paste. Mix throughout the process until Pork is light brown. Add in water mixed in with vegetable broth a little a time, let it sit for a few minutes on Medium Flame, and add on the not so cooked all the way Rice. Mix well altogether.
After Rice is well mixed altogether, let it toast on Low Flame for at least 30 minutes.
Wrap the Rice in the cabbage leaves. Cut the extra large leaves in half to make the wrapping process a bit easier.
Mix minced Garlic, Tomato Paste, Tomato Sauce, fresh chopped Basil, Salt and Black Pepper altogether. Spread the Sauce on top of the wraps.

Cook for about 35 minutes, or until cooked completely. Wait 10 minutes to cool before serving.

prep time   |     cook time   |    total time

40 mins               40 mins           1:20 hr                                             

course: MAIN COURSE

cuisine: RUSSIAN/UKRAINIAN

servings: 10 SERVINGS

INGREDIENTS

  • 0.5 lbs Pork
  • 2 cups rice
  • 1 tbsp minced Garlic
  • 3 green onions – chopped
  • ½ small onion – chopped
  • 1 tbsp tomato paste
  • 1 tbsp curry paste
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp sardines
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh basil – chopped
  • ½ cup veg. broth
  • ½ cup water

INSTRUCTIONS

  1. Add rice to boiling water and bring to medium low. Bring the rice to be slightly under-cooked.
  2. In a large skillet over medium low flame add in the olive oil. Stir the garlic, greens onions and onion in the oil.
  3. Add in the pork, sardines, garlic powder, red pepper flakes, salt, black pepper, and fresh basil. Make sure to stir well. Let it toast until pork is slightly brown.
  4. Add in tomato paste and curry paste. Meanwhile start adding water and veg. broth, maintaining a gentle simmer.
  5. Stir in the rice over medium low flame. After Rice is well mixed altogether, let it toast on low flame for at least 30 minutes. 
  6. Meanwhile, have the cabbage leaves ready. Cut the large leaves in half to keep the wraps in similar shapes and size.
  7. With a large table spoon, place the rice stuffing unto leave and wrap like a blanket.
  8. In a small bowl, mix in minced Garlic, Tomato Paste, Tomato Sauce, fresh chopped basil, Salt and Black Pepper altogether. Spread the Sauce on top of the wraps.
  9. Preheat oven to 400 degrees F. Bake for 35 minutes, or until cooked.
  10. Wait 10 minutes to cool before serving with sour cream (optional).
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