BAKED EMBUTIDO WRAPPED IN REPOLYO

Prep Time: 20 minutes

Cooking time: 55 minutes

Yields: 10 servings

2 tablespoons olive oil

1 large onion, diced small

4 cloves garlic, minced

2 small cans tomato sauce (7 oz)

¼ cup low sodium soy sauce

1 cup cooked steamed white or brown rice

1 pound ground pork

¼ cup sweet pickle relish

2 cups grated cheddar cheese (optional)

1 egg, slightly beaten

1 can crushed tomatoes (14.5 oz)

1 large head green cabbage

Cooking spray

Pre heat oven to 350 F.

Bring large pot to a boil @10 minutes.

Slice off base core of the cabbage.

Carefully blanch cabbage in the boiling water for 5 minutes until soft.

Cool down and slowly pull off the rest of the leaves, keeping it whole.

Set aside. The inner core of the cabbage will still be raw, you can use this for other recipes like Cole slaw or Asian chicken and cabbage salad.

Meanwhile, heat oil in a large sauté pan for about 1 minute (medium to high heat).

Add onion and cook for another 3 minutes until soft and slightly brown.

Add garlic and cook for another 30 seconds.

Add 1 can tomato sauce and soy sauce and cook for about a minute.

Remove from the stove and mix in cooked rice, pork, relish, cheese (if using) and egg.

Lay one cabbage leaf on a flat surface and put about ½ cup of the filling in the center of the cabbage. Fold the sides and roll up to enclose filling.

Continue process until all cabbage leaves are filled and rolled.

Coat a large deep casserole with cooking spray.

Place cabbage rolls with the sealed edges down.

Pour crushed tomatoes and the remaining can of tomato sauce into the tray and bake for 45 minutes.  Baste cabbage rolls at least 2x with a drizzle of olive oil.

Remove from the oven and serve in a large platter.