| 13 cups | Cabbage, green or white, raw, shredded | |
| 1 lb | Pork, ground or minced, 16% fat, raw | |
| 1⅞ cups | Pork Rinds, Scratchings, Greaves, Cracklings | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| ½ cup | Celery, raw, chopped | |
| 1 (ea. 1.76 oz) | Egg, large | |
| ½ tsp | Nutmeg, ground | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Pepper, black, ground | |
| For the broth | ||
|---|---|---|
| 6 cups | Vegetable broth, stock | |
| 2 tbsp | Tomato paste, canned, no salt added | |
| 3 tbsp | Tamari, Japanese soy sauce, gluten-free | |
| 1 tbsp | Rice Vinegar | |
| 1 (ea. 0.00 oz) | Bay leaf, laurel, dried | |
| 1 tsp | Thyme, fresh leaves | |
| To thicken the sauce | ||
| ¾ tsp | Xanthan Gum | |
| 6½ lb | altogether (view nutrition facts) | |
Preparation
- Serving size:13 oz (calculated)Notes: 1/8 pork cabbage plus 1/4 cup of sauce
- Carefully remove the stem from the cabbage and peel the leaves. Try to keep the leaves in one piece, especially the outer ones. They'll be used to encase the loaf. It's ok if there are some rips. Continue peeling until you have enough cabbage. If there's cabbage left, you can use it for another dish.
- In a large pot, bring water to a boil.
- Set aside some leaves for the bottom of the loaf, enough to cover the bottom of a large pot, about 1/8 of the cabbage leaves.
- Blanch the remaining leaves until they start to soften, about 5 minutes. You may have to work in batches, depending on the size of your pot.
- Remove the leaves and let them drain and cool on some paper towels.
- If using stock cubes for the broth, you can re-use the cabbage water.
- Crush the pork rinds and dice the onion and celery.
- In a large bowl, mix together the ground meat, pork rinds, onion, celery, egg, nutmeg, salt and pepper.
- Whisk together the broth with the tomato paste, soy sauce or coconut aminos and rice vinegar.
- Cover the bottom of a large pot with the raw cabbage leaves you set aside.
- Add a layer of blanched cabbage leaves (about 1/5), then some stuffing (about 1/4). Be sure to reserve the largest, most intact pieces for the last layer.
- Continue layering the blanched cabbage and stuffing, forming a dome.
- Finish with the largest cabbage leaves, aiming to make the dish look like a cabbage.
- Top with the broth. The cabbage should be mostly covered, else add more water.
- Add the thyme twigs and bay leaf.
- Bring to a boil.
- Weigh down the cabbage with a lid that fits inside the pot.
- Reduce the heat and let simmer for an hour.
- Drain the stock into a small pot, then carefully transfer the pork cabbage to a serving platter.
- Let rest for 10 minutes before cutting and serving. You can use this time to finish the sauce.
- Take about 1/4 cup per serving of broth (excluding the bay leaf and thyme twigs). Whisk in some xanthan gum to thicken it. You can use a different thickener (e.g. cornstarch) instead, of course. If lumps form, use a blender to get rid of them.
- Enjoy a slice of pork cabbage with sauce.
- You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or oven.
Preparing the cabbage
Preparing the meat stuffing
Preparing the broth
Putting it all together
Meal Prep Tip
- Calorie count201 kcal
- % of calories by macros
Fat 50.2 % 101 kcal 11.2 g Net Carbs 14.4 % 29 kcal 7.1 g Dietary Fiber 3.5 % 7 kcal 3.5 g Protein 31.8 % 64 kcal 16 g - Approx. WW SmartPoints™4.5
- Cholesterol 61.8 mg
- Sodium 1090 mg
- Fat 11.2 g
- Saturated Fat 3.6 g
- Trans Fat 0.1 g
- Carbohydrates 10.6 g
- Dietary Fiber 3.5 g
- Total Sugars 5.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 16 g
- Calcium 70.4 mg
- Iron 1.6 mg
- Magnesium 31.4 mg
- Potassium 454.8 mg
- Zinc 1.5 mg
- Vitamin A (Retinol Equivalents) 40.4 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 43.8 mg
- Folate 58 mcg
- Folic Acid 0 mcg