Pork Cabbage Rolls

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 2-3 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool. Carefully peel off 12 large leaves and set aside.

3. 3

   In a large bowl, combine the ground pork, cooked jasmine rice, finely chopped onion, minced garlic, egg, salt, and black pepper. Mix well until all ingredients are evenly distributed.

4. 4

   Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the pork mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up from the bottom to the top, creating a neat roll. Repeat with the remaining leaves and filling.

5. 5

   In a large baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce and chicken broth over the rolls.

6. 6

   Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour, or until the pork is cooked through and the cabbage is tender.

7. 7

   Remove the foil and bake for an additional 10-15 minutes to allow the top to brown slightly.

8. 8

   Serve the cabbage rolls hot, with extra sauce spooned over the top if desired.