1 lb. ground pork
12 leaves Napa cabbage
1 cup cooked white rice
8oz can crushed pineapple in juice, drained with liquid reserved
2/3 cup carrot, shredded
2/3 cup green bell pepper, finely chopped
1 shallot, finely diced
1 tsp minced ginger
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 bottle sweet and sour sauce |
Trim white stem base from cabbage leaves where they attached to the stem to make them easier to roll. Fill a Large saucepan with water and bring to a boil. Boil cabbage leaves until tender, about 2 minutes. Immediately submerge the leaves in ice water to stop the cooking, then lay them on a towel and blot dry.
Saute the shredded carrot, chopped bell pepper, shallot, and ginger in olive oil until tender over medium-high heat, about 3 to 5 minutes.
In large mixing bowl, combine the ground pork, cooked rice, sauteed vegetables, salt, pepper, and the drained pineapple. Mix well.
Place a heaping 1/2 cup filling at the leafy end of each cabbage leaf. Fold over sides and roll like a burrito towards the stem end. Place seam side down in slow cooker. Combine sweet and sour sauce with reserved pineapple juice and pour over rolls.
Cook on low setting for 6-8 hours until the filling reaches 160 degrees. |