Sweet and Sour Braised Pork Stuffed Napa Cabbage Rolls

So, as much as we love Irish food (did we mention our obsession with Irish Soda bread?), we challenged Chef Ivan Flowers to deliciously incorporate our Maui Maid Teriyaki Marinade into some traditional Irish flavors. Well, he knocked it out of the park. If you use our All Natural Teriyaki Marinade, this recipe is gluten free!

• Ready In: 50 mins
• Serves: 4

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

Directions

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