Pork Cabbage Involtini
Ingredients
- 1 pound ground pork
- 1 egg whisked
- 1.5 cup marinara sauce
- 8 leaves cabbage
- 1/2 cup soffritto (carrot, onion, celery, garlic finely diced & cooked) recipe on mangiapaleo.com
- 4 leaves fresh basil finely chopped
- 3 sprigs fresh parsley finely chopped
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1 pot boiling water for cabbage leaves
Servings: servings
Instructions
- Soften the cabbage leaves by submerging them in a large pot of boiling water, about 10-15 minutes. The leaves should be malleable when finished.
- Meanwhile, add the egg, soffritto, basil, parsley, garlic powder, and S&P in the raw ground pork. Mix to combine evenly.
- Once the cabbage leaves are done, lay each one flat. Add 2-3 heaping tablespoons of the pork mixture inside each leaf. Place the mixture almost in the middle - a bit closer to the thicker stem area of the leaf. Roll over once, fold in the sides, and continue to roll until it is closed (like a burrito).
- Add sauce to a stove-top pan on medium high heat. Place the cabbage involtini in the pan spaced out evenly.
- Cover the pan and cook on medium heat for 20 minutes.
- Mangia!