Food for the Soul – Stuffed Pork Cabbage
Here’s Meagan Witt, one of HCFM’s Meal Masters With This Weeks Food For the Soul!
Hello, my name is Meagan Witt. I am a wife and mama to four, almost five little ones, and I live in the beautiful state of Colorado. My heart has always had a deep desire to love my husband well and live out what is says in Proverbs 31: 11-12:
“The heart of her husband trusts in her, and he will have no lack of gain. She does him good and not harm all the days of her life.”
I truly long for God to help me to be a woman who does her husband good and is someone he can depend on to be wise.
As a one income family, one way I love and honor my husband is by being wise with our income. It speaks to my husband’s heart when he sees me planning frugal, yet still healthy and tasty meals for our family. This isn’t always easy but finding a few simple, go-to meals, helped to stretch our grocery budget and make my meal planning less stressful. This Stuffed Cabbage recipe has become a favorite in our home. It is a comforting, hearty meal while healthy and affordable.
Stuffed Pork Cabbage Print Recipe Here:
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.
Meagan and her husband had a powerful encounter with God in 2013. In a matter of three weeks, they left everything and everyone their family knew and followed a call from God to pioneer across the country, to the beautiful state of Colorado.
Here, they found a passion for Jesus and the mountains became a part of them. Meagan is learning to believe God for the dreams He placed in her heart, and how to love the people He brings into her life well. She desires to live a life completely out of the ordinary and led by the Holy Spirit.
You can find Meagan with a baby on her hip, chasing dreams, learning to live in the moment, kissing babies and her hubby, capturing moments, and collecting memories.
The two things Meagan most wants to come to mind when someone says her name is “that woman loves well and has fierce faith.” His praises will ever be on her lips…..