Spicy Cabbage Rolls
|Cabbage head||1 Large|
|Uncooked ground pork||2 Pound|
|Cooked barley||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Ground ginger||2 Teaspoon|
|Tomato sauce||15 Ounce (1 Can)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
Cook cabbage in boiling water just until the leaves fall off head.
Reserve 10 large leaves (save re- maining cabbage for another use).
Combine pork, barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper; mix well.
Spoon about 1/2 cup onto each cabbage leaf.
Fold in sides, starting at an unfolded edge; roll up com pletely to enclose filling.
Place rolls, seam side down, in a greased 1 3-in.x 9-in.x 2-in.baking dish.
In a saucepan over medium heat, combine sauce ingredients; heat until sugar is melted and sauce is hot.
Pour over rolls.
Cover and bake at 350° for 80-90 minutes.