Round 2 Recipe Stuffed Cabbage Rolls - green cabbage

Method

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil.
• Cut the core out of the cabbage and insert a long fork into the hole.
• Lower the cabbage into the boiling water.
• Remove 8 of the outer leaves as they fall off.
• Return the 8 leaves to the pot and cook for an additional 2 minutes to make them tender.
• Place them onto a sheet pan lined with a towel to cool and dry.
• In a bowl, mix together the Asian Sloppy Joes filling, Hearty Skillet Rice and scallions.
• Cut the tough bottom portion of the center rib out of each cabbage leaf.
• Place the leaf onto your work surface and put 2 tablespoons of the rice mixture into the center of the leaf.
• Roll up the bottom to cover the filling, then fold over the sides and continue rolling.
• When you have 8 rolls made, spread a thin layer of the Tomato Sauce onto the bottom of a shallow baking dish large enough to hold the rolls in a single layer.
• Place the rolls, seam-side down, in the dish and cover with the remaining Tomato Sauce.
• Cover the dish with foil and cook to heat the rolls through, 15 to 20 minutes.
• For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended.
• Reserve 1/2 cup for the Round 2 Recipe Stuffed Cabbage Rolls.
• Set the rest of the sauce aside.
• For the sloppy joes: In a large skillet over medium heat, add the oil.
• When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes.
• Push the vegetables to one side of the pan and add the ground pork.
• Break up any lumps and sprinkle with salt and pepper.
• Cook until the pork is lightly browned, about 5 minutes.
• If there is a lot of fat in the pan, spoon some of it out and discard.
• Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes.
• Reserve 1 cup of the mixture for the Round 2 Recipe Stuffed Cabbage Rolls.
• To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips.
• Reserve the remaining cabbage for the Round 2 Recipe Stuffed Cabbage Rolls.
• Divide the sloppy joe mixture onto the hamburger buns.
• Garnish with the sliced cabbage.
• Top with the bun tops and serve immediately.
• Cook the rice according to package instructions.
• In a large skillet over medium heat, add the oil.
• Add the onions, zucchini and red pepper flakes.
• Cook until the vegetables just begin to soften, 3 to 4 minutes.
• Add the ham and let cook another 3 to 4 minutes.
• Season with salt and pepper.
• Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper.
• Push the vegetables to the side of the skillet, add the eggs and cook until just set.
• Mix the eggs and vegetables together.
• Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot.
• Reserve 1 cup of the cooked rice for the Round 2 Recipe Stuffed Cabbage Rolls.
• Transfer to a serving dish and serve immediately.