Name: Pork Cabbage Rolls
Yield: 4
Ingredients: 18 large cabbage leaves -; 1/2 c. uncooked white long-grain rice -; 8 oz. ground pork -; 1 medium brown onion -; 1/4 c. finely chopped fresh dill -; 1 clove garlic -; 1 tbsp. tomato paste -; 2 tsp. ground cumin -; 1 tsp. ground coriander -; 1 tsp. ground allspice -; 4 clove garlic -; 2 medium tomatoes -; 2 can crushed tomatoes -; 1/4 c. lemon juice -

Ingredients for - Pork Cabbage Rolls

1. 18 large cabbage leaves

2. 1/2 c. uncooked white long-grain rice

3. 8 oz. ground pork

4. 1 medium brown onion

5. 1/4 c. finely chopped fresh dill

6. 1 clove garlic

7. 1 tbsp. tomato paste

8. 2 tsp. ground cumin

9. 1 tsp. ground coriander

10. 1 tsp. ground allspice

11. 4 clove garlic

12. 2 medium tomatoes

13. 2 can crushed tomatoes

14. 1/4 c. lemon juice

How to cook deliciously - Pork Cabbage Rolls

1 . Stage

Discard thick stems from 12 cabbage leaves; reserve remaining leaves. Boil, steam, or microwave trimmed leaves until just pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.

2 . Stage

Combine rice, pork, onion, dill, crushed garlic, paste, and spices in medium bowl.

3 . Stage

Place one trimmed leaf, vein-side up, on board; cut leaf in half lengthways. Place a level tablespoon of the pork mixture at stem end of each half; roll each half firmly to enclose filling. Repeat with remaining trimmed leaves.

4 . Stage

Place reserved leaves in base of wide saucepan. Place only enough rolls, seam-side down, in single layer, to completely cover leaves in base of saucepan. Top with quartered garlic, chopped fresh tomato then remaining rolls.

5 . Stage

Pour undrained tomatoes and juice over cabbage rolls; bring to a boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes or until cabbage rolls are cooked through.

6 . Stage

Divide cabbage rolls and sauce among serving plates.