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Pork Fried Rice

Ingredients: 2 cups cooked rice (day-old or cold rice works best) 8 oz pork (cut into small bite-sized pieces) 2 tbsp vegetable oil (for frying) 2 eggs (beaten) 1 small onion (diced) 2-3 cloves garlic (minced) 1 cup frozen peas and carrots (or other mixed vegetables) 3 tbsp soy sauce (or to taste) 1 tbsp oyster sauce (optional, for extra umami flavor) 1 tsp sesame oil (for a finishing touch) 2 green onions (chopped, for garnish) Salt and pepper to taste Instructions: Prepare the pork : Season the pork with a little salt and pepper. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and fully cooked (about 5-7 minutes). Remove and set aside. Cook the eggs : In the same skillet, push the pork aside or remove it. Add a bit more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook. Once done, set them aside. Sauté the vegetables : Add the remaining oil to th...
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Stuffed Cabbage Rolls

 

Ingredients:

For the Cabbage Rolls:

  • 1 large head of green cabbage
  • 1 lb ground beef, ground pork, or a mixture of both
  • 1/2 cup uncooked rice (or 1 cup cooked)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground black pepper
  • Salt to taste
  • 1 tbsp fresh parsley, chopped (optional)

For the Tomato Sauce:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (15 oz) crushed tomatoes or tomato sauce
  • 1 tbsp tomato paste
  • 1 tbsp sugar (optional, to balance acidity)
  • 1 tsp dried thyme or basil
  • 1 cup beef broth or water
  • Salt and pepper to taste

Instructions:

Step 1: Prepare the Cabbage

  1. Boil the cabbage: Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage. Submerge the whole cabbage in boiling water for about 2-3 minutes to soften the leaves. Peel off 10-12 large leaves, one at a time, as they soften. Drain and set aside. Trim any tough, thick veins from the cabbage leaves.

Step 2: Make the Filling

  1. Cook the rice: If using uncooked rice, cook it according to the package instructions.
  2. Mix the filling: In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, beaten egg, paprika, oregano, black pepper, salt, and parsley. Mix well to combine.

Step 3: Roll the Cabbage

  1. Place 2-3 tablespoons of filling in the center of each cabbage leaf. Fold in the sides and roll up the leaf like a burrito, tucking in the ends tightly. Repeat with all the cabbage leaves and filling.

Step 4: Make the Tomato Sauce

  1. Sauté the onions and garlic: Heat olive oil in a saucepan over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant (about 3-4 minutes).
  2. Add the tomatoes: Stir in the crushed tomatoes, tomato paste, sugar, thyme (or basil), beef broth, salt, and pepper. Bring the sauce to a simmer and cook for about 10 minutes. Taste and adjust seasoning if necessary.

Step 5: Bake the Cabbage Rolls

  1. Preheat your oven to 350°F (175°C).
  2. Spread a thin layer of the tomato sauce on the bottom of a baking dish.
  3. Arrange the cabbage rolls, seam side down, in the dish. Pour the remaining tomato sauce over the cabbage rolls, making sure they're mostly covered.
  4. Cover the dish with aluminum foil and bake for 1 1/2 hours, until the cabbage is tender and the filling is fully cooked.

Step 6: Serve

  1. Serve the cabbage rolls hot, garnished with more fresh parsley if desired, and with extra sauce spooned over the top.

Enjoy your delicious Stuffed Cabbage Rolls!

These can be served with mashed potatoes, crusty bread, or a side of vegetables. You can also prepare the dish a day ahead—stuffed cabbage rolls often taste even better after the flavors have had time to meld!

Ntive benner
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