Ingredients
- 1 teaspoon unsalted butter
- 4 shallots, peeled and minced
- 4 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
- 1 pound ground pork
- 2 teaspoons curry powder
- 2 teaspoons salt
- Freshly ground pepper to taste
- ½ cup golden raisins
- 16 large green cabbage leaves
- 16 long scallion stems, halved lengthwise
- Nutritional Information
Nutritional analysis per serving (16 servings)
138 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 6 grams protein; 21 milligrams cholesterol; 317 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Sixteen hors d'oeuvre servings or eight main-course servings
Preparation
- Over medium heat, melt the butter in a large, nonstick skillet. Add the shallots and cook until softened, about 2 minutes. Add the apples and cook until soft, about 10 minutes. Add the pork and cook, breaking up the pork with the back of a spoon, until no traces of pink remain, about 5 minutes longer. Remove from heat and stir in the curry powder, salt, pepper and raisins.
- Bring a large pot of lightly salted water to a boil. Add the cabbage leaves and blanch for 1 minute. Remove the leaves and drain well. Blanch the scallion stems for 15 seconds; drain and set aside. Cut each cabbage leaf in half, removing the heavy center rib.
- Place a rounded tablespoon of filling about 1/2 inch from the rounded edge of each half-leaf of cabbage. Fold the sides in over the filling, fold the top over the filling and then roll it up. Tie the package with a scallion strip. Repeat with the remaining leaves and filling. Place the stuffed leaves in a steamer basket and steam until heated through, about 5 minutes. Serve immediately.
40 minutes
Dining and Cooking