UNROLLED CABBAGE ROLLS

UNROLLED CABBAGE ROLLS
 

INGREDIENTS

1   medium onion
8 oz.  mushrooms
½   head cabbage, core and tough stems removed
1 lb. ground pork
2   garlic cloves, pressed
¼ tsp salt
¼ tsp pepper
1 can diced tomatoes, undrained
1 can tomato sauce
½ cup beef or vegetable broth
2 tbsp Worcestershire sauce
Optional: Egg noodles or mashed potatoes
 
DIRECTIONS
1. Use the Electric Twist and Chop to finely chop the onion and mushrooms in batches; set aside. Slice the cabbage with the thick slicing blade; set aside.

2. Add the pork to the 5-qt. Nonstick Saute Pan; cook over medium heat, breaking it up into chunks. After 3 minutes, add the onion and continue cooking until the meat is no longer pink, about 5–6 minutes.

3. Add the mushrooms, garlic, salt, and pepper. Cook until the mushrooms cook down to half the original size and release their moisture, about 5 minutes.

4. Add the cabbage, tomatoes, tomato sauce, broth, and Worcestershire sauce.

5. Bring to a boil over medium heat, then reduce to medium-low and simmer uncovered until the cabbage is tender, about 10–12 minutes, stirring occasionally.

6. Serve as is, or over egg noodles or mashed potatoes, if you’d like.

Yield:6  servings

Nutrients per serving: 

U.S. nutrients per serving: Calories 290, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 55 mg, Sodium 530 mg, Carbohydrate 15 g, Fiber 4 g, Sugars 7 g (includes 1 g added sugar), Protein 17 g 25

 
Cook’s Tips: Using mushrooms with the pork helps you stretch this meal and make it more satisfying. If you don’t like mushrooms, you can omit them and/or add an extra 4 oz. of pork. 

Combine your leftovers with a carton of chicken broth to make a comforting soup