Stuffed Pork Cabbage
1 head Savoy cabbage
1 pound good ground pork (or beef)
3 scallions, sliced small
4 cloves garlic, finely chopped
¾ cup grated Romano cheese
1 handful parsley, chopped
1 quart of homemade marinara. I make mine with:
28 oz. can of crushed whole San Marzano tomatoes
*** You can also use an outstanding store bought marinara sauce for convenience.
1. Bring a large pot of salted water to a boil.
2. Carefully separate the best 12 leaves from your Savoy cabbage.
3. Rinse and add them in batches, to the boiling water for 2 minutes.
4. Remove leaves and quickly rinse under cold water, then pat dry.
5. Mix the pork, scallions, eggs, garlic, Romano cheese and parsley in a large bowl. Season with salt and pepper.
6. Lay a leaf of cabbage on a cutting board, trim the thick stem at the bottom and place 2 generous tablespoons of the pork mixture in the middle. Roll up the leaf, tucking in the sides.
7. Place seam side down on a plate until all leaves are completed.
8. If your marinara is pre-made, pour it into the bottom of a heavy skillet with sides and a lid.
9. If you need to make your own marinara, pour ¼ cup olive oil into the bottom of the pan. Add 4 or 5 cloves of chopped garlic, let it sizzle a little then pour in the 28 oz. can of crushed tomatoes and 1 teaspoon of salt. Add a few torn, fresh basil leaves.
10. Place the stuffed cabbage on top of the sauce, nestle them seam side down and turn heat to a low simmer, spoon the sauce over each bundle.
11. Place a lid on top and cook until meat is cooked through and cabbage is tender.
12. Garnish with fresh basil and grated Romano cheese.