Everyone loves this easy-to-make casserole, not your average cabbage roll casserole, but a heartier, livelier one! I always serve this during the fall harvest when our cabbages, onions and apples are at their best.
Portion size4 servings
Credits :Shari Moss
Prepare rice according to package directions. When ready, transfer to a bowl and set aside. Place the tomato sauce in a bowl and set aside. Meanwhile: Rub pork chops with the salt, pepper, and smoked paprika. Heat 1 tbsp oil in a medium skillet, brown the pork chops on both sides and continue to cook on medium heat until just done and still pink in the centre. Remove pork chops from skillet and set aside. With the same pan on medium low heat, gently saute the onions and garlic for 3-5 minutes until soft, then add the white wine and continue to cook for an additional 3-4 minutes until the liquid is reduced by half. Stir in the tomato paste and remove from heat. Take one half of onion mixture and stir it into the tomato sauce. To the rice add the other half of the onion mixture, the diced apple, parsley, celery salt and sage. Cut the pork chop into small 1/2" diced pcs and add to the rice mixture as well. Stir gently to blend. In a rectangular 8" x 10" baking dish, at least 2" deep: spread evenly 1 cup of tomato sauce on the bottom, then spread evenly 2 cups of the chopped cabbage. Next,spread entire rice/pork mixture evenly. Top evenly with remaining two cups of cabbage. Finally, gently spread remaining tomato sauce on top. Cover loosely with foil and bake in a preheated 350 degree oven for one hour. Let rest for 10 minutes after removing from oven.