Cabbage Leaves Stuffed With Curried Apples and Pork

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.
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Sixteen hors d'oeuvre servings or eight main-course servings

Preparation

1. 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.
2. 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.
3. 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