Recipe: Chef Arun’s Pork-Stuffed Cabbage Rolls
During Christmas in November at Jasper Park Lodge, our Passion for Pork Chefs Eric Hanson, Andrew Cowan and Doreen Prei were all assisted by the Fairmont JPL’s Chef Arun Sobharaj. Everything from candied bacon to bacon sriracha popcorn to meatloaf, Chef Arun was there to help make sure all the samples at Alberta Pork’s Passion for Pork session were perfect.
On our last day of sessions on the third package I came to the kitchen and found that Chef Arun was experimenting with some of Chef Prei’s leftover ingredients. To my delight he pulled a tray out of the oven with pork-stuffed cabbage leaves. Wonderfully seasoned and the perfect treat for this Ukrainian girl – Chef Arun gratefully shared his recipe with me.
Pork-Stuffed Cabbage Rolls
Recipe courtesy of Chef Arun Sobharaj, Fairmont Jasper Park Lodge
100 g ground pork
2 tbsp carrots, julienne
1 tsp fresh parsley, chopped
1 tbsp green onions, sliced
1 tbsp shallots, chopped
½ tsp salt
½ tsp pepper
green cabbage leaves
- Preheat oven to 350 degrees F. In a bowl, mix meat, egg, vegetables and seasoning.
- Put two tablespoons in one cabbage leave and roll up to secure meat filling.
- Using a parchment-lined baking sheet, bake for 15 – 20 minutes, or until internal temperature reaches 160 degrees F. Enjoy!