Pork and Pinapple Stuffed Cabbage Leaves
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
18 large cabbage or Large brussle sprout leaves2 kale leaves finely chopped2 thick cut pork chops1 whole wheat hamberger bun1 large egg1 tablespoon ground ginger2 tsp. sage1 tsp. fresh thyme20 oz pineapple tidbits1/4 yellow onion cut into tidbit size pieces2 scallions choppedcooking sprayStore bought sweet and sour sauce
Wash and blanch 18 large brussel sprout leavesor cabbage leaves.
Cut out the hard center of each leaf leave an upside down v to the center.
To prepare stuffing:
1 grind hamburger bun in food processor
add two boneless thick pork chops and continue to grind.
Put ground mixture into large bowl and add chopped scallions, drained pineapple, chopped yellow bell pepper, egg, and herbs.
Stir well.
Heat oven to 350 degrees F.
Spray casserole dish with pam.
make cabbage rolls placing one heaping spoonful of stuffing in center of leaf. fold in sides and roll up.
Place in casserole dish with seam down.
Add a little water to sweet and sour sauce and pour over stuffed cabbage.
Bake one hour
Serving Size: Makes 18 stuffed cabbage leaves. Enough for 9 small servings.
Cut out the hard center of each leaf leave an upside down v to the center.
To prepare stuffing:
1 grind hamburger bun in food processor
add two boneless thick pork chops and continue to grind.
Put ground mixture into large bowl and add chopped scallions, drained pineapple, chopped yellow bell pepper, egg, and herbs.
Stir well.
Heat oven to 350 degrees F.
Spray casserole dish with pam.
make cabbage rolls placing one heaping spoonful of stuffing in center of leaf. fold in sides and roll up.
Place in casserole dish with seam down.
Add a little water to sweet and sour sauce and pour over stuffed cabbage.
Bake one hour
Serving Size: Makes 18 stuffed cabbage leaves. Enough for 9 small servings.
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 3.4 g
- Cholesterol: 39.8 mg
- Sodium: 71.3 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.8 g
- Protein: 8.4 g
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