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Kalua Pig Stuffed Cabbage Rolls

This is a simple dish and the perfect Hawaii version of Corned Beef & Cabbage... Kalua Pig-Stuffed Cabbage Rolls with Garlic-Shoyu-Butter Glaze/Dipping Sauce.  You can either steam the rolls or place them in a baking dish and bake.  Normally I use regular cabbage but today I decided to use Savoy cabbage.

Posted By: Frank Abraham
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Prep Time: 10 | Cook Time: 15 | Ready In: 25
Ingredients: Print   Add to cart
US Metric
  •  1 Lb Kalua Pig
  • 1 Large Savoy Cabbage or Cabbage of choice
  • 4 Tablespoons butter
  • 1 Tablespoon Sugoi garlic sauce
**If you don't have Sugoi garlic sauce, mix 1` Tablspoon Soy Sauce, 1 clove garlic finely minced with 2-3 teaspoons brown sugar.  I would highly recommend using the Sugoi Garlic Sauce which can be used for a lot of different recipes.


Cooking Process:

Boil a pot of water with a handful of hawaiian salt.  Pull 4-6 of the largest cabbage leaves (outer leaves).  Put leaves into boiling water for 1-2 minutes, just long enough to soften the leaves and make pliable. Pull leaves out and pat allow to cool on chopping board.   Separate the kalua pig into 4 equal portions, take a portion and put it on cabbage, roll it 1/4 of the way, fold the edges in and continue rolling.


Melt butter, add sugoi sauce.  Baste cabbage rolls with sauce and bake at 350 Degrees for 15 minutes in oven or steam in bamboo steamer for 15 minutes using the same salted boiling water that you used for the cabbage.  Serve with remaining sauce and hot rice!