Prep time: 20 minutes

Cook time: 80-90 minutes

Materials:

• 1 lb. ground pork
• 1 small head of cabbage
• 3 large onions chopped
• 2 cups rice uncooked 
• 3 tbsp. vegetable oil
• Salt and pepper to taste
• 2 tbsp. Vegeta (optional)

Process:

1. Remove the core from the inside of the cabbage (watch video for visual).
2. Bring a large pot of water to a boil. Once at a boil CAREFULLY place the head of cabbage into the boiling water.
3. Once the leaves start to pull apart, take them out of the water and place them on a large plate or tray (again watch video for visual).
4. Set aside to cool while you cook the rice.
5. Cook the rice according to package instructions.
6. Add in a few tbsp. of vegetable oil in a medium sized skillet, along with the chopped onions. 
7. Cook over medium/high heat, stirring often, until the onions are soft and translucent.
8. Into the pot with the cooked rice add in the ground pork, cooked onion, salt, pepper and vegeta if you have it.  Mix well to combine.
9. Preheat the oven to 400 degrees F and grease a casserole dish with some vegetable oil.
10. Taking one piece of cabbage leaf at a time, cut off the hard vein of the leaf (again watch the video for visual), and line the bottom and sides of the dish with the leaves.
11. Pour the rice and pork mixture into the dish over the cabbage leaves. 
12. Top the rice with additional cabbage leaves (as little or as much as you’d like).
13. Cover with aluminum foil and bake for 50-60 minutes or until the pork is fully cooked through and leaves are soft and fully cooked. Remove the foil the last 10-15 minutes of baking.
14. Set aside for 15-20 minutes before cutting into the casserole.
15. Plate and ENJOY!