Round 2 - Pork Cabbage Wraps

Name: Round 2 - Pork Cabbage Wraps
Prep time: 11 min
Cook time: 11 min
Total time: 11 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices bacon; 907 grams about 5, bone-in chicken thighs; 2 teaspoons brown sugar; 473 milliliters shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe); 1 Tbsp canola oil; 2 Tbsps canola oil, divided; 2 carrots, grated; 411 grams chicken broth; 59 milliliters freshly chopped cilantro leaves; 1 small cucumber, julienned; 59 milliliters all-purpose flour; 4 larges flour tortillas; 1 teaspoon chopped garlic; 1 Tbsp freshly chopped ginger; 1 teaspoon ground cumin; 1 hard-boiled egg, finely chopped; 1 head iceberg lettuce; 2 Tbsps lime juice; 237 milliliters sliced mushrooms; 1 medium onion, chopped; 2 Tbsps freshly chopped parsley leaves; 118 milliliters peanut butter, chunky style; 5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds; 1 teaspoons red pepper flakes; 59 milliliters red wine vinegar; 4 servings Salt and freshly ground black pepper; 3 Tbsps soy sauce; 2 Tbsps spicy mustard; 2 teaspoons sugar; 473 milliliters water, plus 1/3 cup

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

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

Cabbage

Water

Equipment you will use

Pot

Remove from the pot to a bowl of ice water to stop the cooking.

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Water

Equipment you will use

Bowl

Pot

Put the vegetables into a large mixing bowl.

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Vegetable

Equipment you will use

Mixing Bowl

In another bowl whisk together the garlic ginger, white vinegar, soy sauce and oil.

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Distilled White Vinegar

Soy Sauce

Garlic

Ginger

Cooking Oil

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Whisk

Bowl

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.

Ingredients you will need

Vegetable

Pork Chops

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.

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Cabbage

Ice

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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Roll

Repeat with the remaining cabbage and filling. Arrange on serving dishes and serve.

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Cabbage

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.

Ingredients you will need

Chicken Thighs

Soy Sauce

Water

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Sauce Pan

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

Ingredients you will need

Meat

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Cutting Board

Frying Pan

Rolls recipe.

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Roll

In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Peanut Butter

Lime Juice

Garlic

Sugar

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Bowl

Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached.

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Water

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Whisk

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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Vegetable

Wrap

Whole Chicken

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Toothpicks

Microwave

Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste.

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Salt And Pepper

Pork Chops

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Frying Pan

Add 1 tablespoon of canola oil to the pan.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the pork chops and sear on both sides until golden brown.

Ingredients you will need

Pork Chops

Remove from skillet and set aside.

Equipment you will use

Frying Pan

In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened.

Ingredients you will need

Canola Oil

Mushrooms

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Chicken Broth

Pork Chops

Cabbage

Mustard

Parsley

Cumin

All Purpose Flour

Gravy

Wrap

Pork

Equipment you will use

Frying Pan

Transfer to serving plates and serve with the Iceberg Wedge Salad.

Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.

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Lettuce

In a small skillet saute bacon until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Brown Sugar