Lumpiang Repolyo at Sotanghon

Ingredients:
1 head cabbage (approx 1/3 kg)
3 cloves garlic, minced
1/3 kg ground pork
2 packs Knorr Beef Powder
1/4 cup carrots, chopped finely
25 g sotanghon, soaked in water
4 cloves garlic, minced
1 pc onion, chopped
1 cup tomato sauce
2 cups water


Directions:
1. Boil cabbage for 5 minutes. Remove from hot water and let cool. Separate the leaves. Set aside.
2. In a saucepan, saute garlic and pork in hot oil. Add a little water ( 1/2 - 3/4 cup) and 1 pack beef powder. Cook until meat is tender. Add carrots and sotanghon. Let cool.
3. Stuff leaves with the meat filling and roll. Fasten with a toothpick. Set aside.
4. Prepare tomato sauce. Saute garlic and onions in hot oil, add tomato sauce, water and the remaining pack of beef powder. Simmer until thick. Carefully arrange cabbage rolls in the saucepan and heat through.

Makes 5 servings.
If tomatoes are cheap and in season, use them in the sauce. Use 1 cup fresh chopped tomatoes in place of the tomato sauce.


Source: Knorr