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Red Cabbage, Red rice, Red pear rolls

Recipe Introduction


Rather than having a green cabbage with red sauce as is the normal cabbage roll, my receiving a red cabbage this week allowed me to invent this new 'Inverse' cabbage roll where the roll is red (and fortunately the sauce is NOT green).

I am trying to find a good sauce for these cabbage rolls,
they taste good on their own. I tried some cream of mushroom soup as a gravy/sauce for them, but it was a bit overpowering.
This recipe would not be made unless I had a brand name product, for someone donated a package of Uncle Bens natural select Tomato and Basil rice.

The flavour of this rice inspired me to make this recipe.





List of Ingredients



• 1 - 397g envelope (6-1cup servings) Uncle Bens Natural Select Tomato and Basil Instant Rice - NEEDED
  
• 1 Red Cabbage - Needed
  
• 1/2 pound - Ground pork - Needed
  
• 1 chicken leg & thigh - Needed
  
• 1 sweet green pepper (NOT Bell pepper) - Needed
  
• 1 yellow banana pepper - Needed
  
• Salt - Needed
  
• Black pepper - Needed
  
• Olive oil or other oil for frying - Needed
  
• 1 RED Anjou pear - Needed
  
• * Optional -2 Tins Campbells Cream of Mushroom soup - Needed
  






Instructions



1. Prepare entire package of rice according to directions and set aside.
   
   
2. Dice 1 sweet green pepper (not bell pepper)into small pieces
   
   
3. Dice 1 banana pepper into small pieces
   
   
4. Trim meat off of chicken leg, remove skin and set aside, cut meat into small cubes
   
   
5. Dice Anjou pear into small cubes
   
   
6. Cut stem off and partially core red cabbage. Put in a pot containing 4 quarts of water bring to a boil and then simmer for 15 to 20 minutes and remove, reserve the liquid.
   
   
7. In a large frypan big enough to hold the cooked rice add some olive oil, and fry the peppers until slightly parched, then add ground pork, chicken cubes, and the salt and pepper to taste. Once meat and veggie mixture is done, add the rice mixture and pear cubes.
   
   
8. Add a ladle of the liquid from the cabbage that was boiled to the rice mix and simmer.
   
   
9. Peel leafs off of the cabbage and spoon in 7 to 3 tablespoons of the rice mixture into the leaf and roll into a cabbage roll. Place in a 9 x 15 baking dish or other cooking utensil.
   
   
10. Once dish, pot, or whatever you are cooking your cabbage rolls in is filled, you may choose to optionally top them with a couple of cans of Cream of Mushroom soup or your favorite sauce.
    
    
11. Bake at 400 degrees, covered, for 1 hour or if you prefer bake on low heat for a long time 6 to 8 hours.
    
    






Final Comments


In my original recipe I used a couple of tins of Cream of Mushroom soup concentrate due to the limited soup types I have from the Food Bank. You may want to use a different mixture or sauce. Feel free to email me if you find the right combination.

This recipe should yield 6 to 8 cabbage rolls depending on the amount of leaves you have. When you get a cabbage from the food bank, sometimes the outside layers are damaged and cannot be used for rolling. Please keep this in mind, as the inner leaves are quite
strong and are difficult to roll. Use these in my Borscht Recipe under soups.
NOTE: Do NOT toss the cabbage coloured water out! FIRST SEE RED CABBAGE BORSCHT RECIPE.