~* Pork Cabbage Rolls *~

All but my picky eater loved this and even he said it was “okay” 😉

I came up with this recipe to use our leftover pork roast from Sunday…we STILL ended up with leftovers…sigh…

PORK CABBAGE ROLLS

Ingredients:
3/4 lbs cooked pork roast, finely minced
2 – 8 oz cans tomato sauce (for night before)
4 – 8 oz cans tomato sauce (for next day)
1 – 1 1/2 C cooked rice
1 head cabbage
6 provolone slices

Night before cooking:
Take:
3/4 lbs cooked pork roast finely minced
2 – 8 oz cans tomatoe sauce
1 – 1 1/2 C cooked rice
and place all in a zip loc freezer bag and mush to thoroughly mix the ingredients.

NEXT DAY:
pre-heat oven to 350 degrees.
Pour 2 cans tomatoe sauce onto bottom of glass lasagna pan.
Cook head of cabbage in boiling water until leaves loosen
Cool until you can handle leaves w/o burning yourself
Separate leaves from head. Place 1 – 2 large tablespoons of pork, rice, tomatoe sauce
mixture on individual leaves and roll up.
Place on top of tomatoe sauce in lasagna pan. Repeat until pan is full.
Cover roll-ups with last two cans tomotoe sauce.
Cook 20 – 30 mins until thoroughly warmed through.
Place half slice of provolone on top of each cabbage roll and return to oven
until cheese is melted.
Enjoy!

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