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Round 2 - Pork Cabbage Wraps

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Round 2 - Pork Cabbage Wraps

Round 2 - Pork Cabbage Wraps

Round 2 - Pork Cabbage Wraps is a dairy free recipe with 4 servings. This recipe covers 58% of your daily requirements of vitamins and minerals. This main course has 1314 calories, 90g of protein, and 84g of fat per serving. From preparation to the plate, this recipe takes about 11 minutes. Head to the store and pick up lime juice, flour tortillas, spicy mustard, and a few other things to make it today. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert.

Instructions

1
Make a "V" cut in the bottom of each cabbage to remove the tough part of the stem. In a large pot of salted boiling water over medium-high heat, add the cabbage leaves and blanch for 30 seconds.
Ingredients you will need
CabbageCabbage
WaterWater
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PotPot
2
Remove from the pot to a bowl of ice water to stop the cooking.
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WaterWater
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BowlBowl
PotPot
3
Put the vegetables into a large mixing bowl.
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VegetableVegetable
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Mixing BowlMixing Bowl
4
In another bowl whisk together the garlic ginger, white vinegar, soy sauce and oil.
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Distilled White VinegarDistilled White Vinegar
Soy SauceSoy Sauce
GarlicGarlic
GingerGinger
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
5
Pour over the vegetables and toss to coat completely. Dice the pork chop into bite-size pieces, add to the vegetables and toss to combine.
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VegetableVegetable
Pork ChopsPork Chops
6
Remove the cabbage leave from ice bath and pat dry. Put a quarter of the filling onto the lower third of 1 of the cabbage leaves.
Ingredients you will need
CabbageCabbage
IceIce
7
Roll the leaf half way so that it covers the filling. Fold the sides toward the center of the leaf and finish rolling it up from the bottom.
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RollRoll
8
Repeat with the remaining cabbage and filling. Arrange on serving dishes and serve.
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CabbageCabbage
9
In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes.
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Chicken ThighsChicken Thighs
Soy SauceSoy Sauce
WaterWater
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Sauce PanSauce Pan
10
Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring
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MeatMeat
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Cutting BoardCutting Board
Frying PanFrying Pan
11
Rolls recipe.
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RollRoll
12
In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes.
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Red Pepper FlakesRed Pepper Flakes
Peanut ButterPeanut Butter
Lime JuiceLime Juice
GarlicGarlic
SugarSugar
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BowlBowl
13
Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached.
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WaterWater
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WhiskWhisk
14
Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half.
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VegetableVegetable
WrapWrap
Whole ChickenWhole Chicken
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ToothpicksToothpicks
MicrowaveMicrowave
15
Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste.
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Salt And PepperSalt And Pepper
Pork ChopsPork Chops
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Frying PanFrying Pan
16
Add 1 tablespoon of canola oil to the pan.
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Canola OilCanola Oil
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Frying PanFrying Pan
17
Add the pork chops and sear on both sides until golden brown.
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Pork ChopsPork Chops
18
Remove from skillet and set aside.
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Frying PanFrying Pan
19
In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened.
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Canola OilCanola Oil
MushroomsMushrooms
OnionOnion
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Frying PanFrying Pan
20
Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through.
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Salt And PepperSalt And Pepper
Chicken BrothChicken Broth
Pork ChopsPork Chops
CabbageCabbage
MustardMustard
ParsleyParsley
CuminCumin
All Purpose FlourAll Purpose Flour
GravyGravy
WrapWrap
PorkPork
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Frying PanFrying Pan
21
Transfer to serving plates and serve with the Iceberg Wedge Salad.
1
Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
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LettuceLettuce
2
In a small skillet saute bacon until crisp.
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BaconBacon
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Frying PanFrying Pan
3
Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste.
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Salt And PepperSalt And Pepper
Brown SugarBrown Sugar
VinegarVinegar
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Paper TowelsPaper Towels
Frying PanFrying Pan
BowlBowl
4
Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste.
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Salt And PepperSalt And Pepper
BaconBacon
SugarSugar
EggEgg
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WhiskWhisk
5
Pour over the top of the iceberg wedges and serve immediately.
DifficultyHard
Ready In11 m.
Servings4
Health Score60
Dairy FreeVery Healthy
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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