Cabbage Rolls

Ingredients:
10 large cabbage leaves

Filling:
1 cup ground pork
1 cup chopped raw chicken meat
1 whole egg
1 small onion, chopped
1 tbsp powdered milk
1 cup cooked malagkit rice
1 tsp atsuete juice
salt, black pepper and sugar

Sauce:
4 segments garlic, crushed
3 tbsp cooking oil
1 can (227 g) tomato sauce
2-3 cups chicken broth
1/2 tsp salt
1 tsp flour (optional)


Directions:
1. Cut cabbage leaves in half, lengthwise. Remove the hard middle portion.
2. Dip each leaf in boiling water until limp. Set aside.
3. In a bowl, combine pork, chicken meat, egg, onion, powdered milk, cooked malagkit, atsuete juice, salt, pepper and sugar. Mix thoroughly.
4. Place 2 tbsp of meat mixture in each cabbage leaf.
5. Wrap very well. Secure ends with toothpick.
6. Saute garlic. Add tomato sauce and chicken broth. Season.
7. Thicken with flour, if desired. Bring to a boil. Add cabbage rolls.
8. Simmer, uncovered, for 20-30 minutes.
9. Remove toothpicks. Serve hot.


Makes 8 servings.


Source: #30, Del Monte Kitchenomics