Recipe: Quick Cabbage Rolls with Pork and Hoisin Rice (using cooked pork)

QUICK CABBAGE ROLLS WITH PORK AND HOISIN RICE

1 cup quick-cooking white or brown rice
1/2 cup shredded carrots
1 tablespoon hoisin sauce
2 teaspoons toasted sesame oil
2 cups diced leftover roasted pork tenderloin
8 leaves Napa cabbage (or 8 leaves of red lettuce)
1/4 cup reduced sodium soy sauce (for serving)

Cook the rice according to package directions, adding the carrots, Hoisin and sesame oil to the boiling water when you add the rice.

When the rice is done, remove it from the heat and stir in the diced pork; set aside.

In a large stockpot, bring 2 to 3 inches of water to a boil.

Arrange the cabbage or lettuce leaves on a flat surface. Top each leaf with an equal amount of the pork mixture. Fold over the sides of each leaf to partially cover the filling. Starting from the shorter end, roll up each leaf tightly.

Place the rolls side-by-side in a colander or steamer basket and set over the simmering water. Cover and steam until the cabbage leaves are soft, about 5 minutes.

Serve the rolls with the soy sauce for dipping.

Makes 4 servings
Source: Robin Miller in Arizona Central, June 13, 2007