Pork Stuffed Cabbage Leaves

Directions

1. Prepare rice as package directs.
2. Meanwhile, discard tough green outer leaves from cabbage; with sharp knife remove core. Fill a large pot with water and heat to boiling. Reduce to medium. Place cabbage in simmering water, cut side up. Using 2 large spoons, gently separate leaves as outer leaves soften slightly; remove 16 large leaves and let drain in colander; coarsely shred remaining cabbage; set aside. Trim rib of each reserved leaf very thin.
3. In medium bowl with fork, mix rice, ground pork, 1 teaspoon salt, and 1/8 teaspoon pepper.
4. On center of cabbage leaf, place 1/4 cupful ground pork mixture. Fold 2 sides of cabbage leaf toward center over meat, overlapping edges. From one narrow edge, roll jelly-roll fashion.
5. In 12 inch skillet over medium heat, in hot oil, cook reserved shredded cabbage 3 minutes. Stir in tomato sauce, water, brown sugar, vinegar, soy sauce, 3/4 teaspoon salt and 1/8 teaspoon pepper.
6. Place stuffed cabbage leaves, seam-side down, in sauce in skillet. Over medium heat, heat to simmering. Reduce heat to low; cover and simmer 45 minutes or until cabbage is tender.