Sweet And Sour Braised Pork Stuffed Napa Cabbage Rolls - cooking recipe

Ingredients

1 head napa cabbage
1 lb fresh ground pork
1 (12 ounce) can whole san marzano tomatoes
1 small sweet onion, finely chopped
2 tablespoons pureed garlic
1/4 cup white vinegar
1/4 cup sugar
2 cups Chardonnay wine
2 cups cooked white rice
1/4 cup all natural maui maid teriyaki marinade
2 tablespoons olive oil
2 tablespoons mascarpone cheese
2 lemons, juice of
2 tablespoons sweet chili sauce
2 teaspoons chopped fresh tarragon

Preparation

Place cabbage in salted boiling water for 8 minutes with lemon juice.
Remove cool and separate into individual leafs. Make sure to slice middle ridge so the leaf is totally flat for rolling, reserve.
Heat a large saute pan with olive oil over medium heat.
Place onions in pan and sweat for 7 minutes.
Add pork and saute for another 10 minutes making sure to break up pork with a spoon as you saute.
Add garlic puree and cook till garlic is caramelized.
Now add Teriyaki sauce and reduce till mixture has reduced.
Drain off excess liquid and cool mixture at room temperature.
Add cooked rice along with mascarpone cheese and chopped fresh tarragon. Combine well.
Take a tablespoon of mixture and place in cabbage leaf, roll tightly to form a cabbage burrito roll.
The Sauce.
Pulse tomatoes with the liquid in a blender for 20 seconds.
Add tomatoes to a pot along with vinegar, sugar, white wine and sweet chili sauce and reduce by 1/3.
Place cabbage rolls in a baking dish and cover with liquid by two thirds.
Cover with aluminum foil and place in a 350F degree oven for 25 minutes.
Serve in a bowl and drizzle sauce over cabbage.