Kalua Pork Cabbage Rolls “Kaldomar” from Sweden
Serves 6 as a meal (even more as a pupu!)
1 large head Savoy cabbage or 2 smaller heads green cabbage
Water to boil cabbage in
1 tsp salt
1 small yellow onion, diced
1 Tbsp butter
1 ½ cups cooked white long grain rice
½ cup milk
2 cups cooked Kalua Pork, shredded (see recipe below)
1 tsp Chinese Five Spice Powder
Salt and pepper to taste
½ stick of butter (to top cabbage rolls when baking)
1/3 cup liquid/drippings from cooking Kalua Pork (cooled and fat skimmed off)
2 Tbsp butter
2 Tbsp Cornstarch
1 ½ tsp Chinese Five Spice Powder
3/4 cup milk
½ cup cream
Salt and pepper to taste
1 Tbsp parsley, finely chopped for garnish
Core cabbage and cook in salted boiling water until leaves are slightly soft and easy to remove (about 10 minutes). Remove cabbage from water, peel off leaves one by one and place on a towel to drain.
While cabbage is cooking, saute onion in butter until soft and translucent. In a pan, place cooked rice and mix in milk, cooked onion, Kalua pork and five spice powder; add salt and pepper to taste.
Preheat oven to 400 degrees F.
To assemble rolls: Take a cabbage leaf, trim any thick edges and trim the coarse center vane (Its easiest to make a small “v” cut into the leaf). Put a 1 ½ Tbsp of the filling on the cabbage leaf, fold up the bottom of the leaf, tuck in the sides and roll up to the top (thin end) of the cabbage leaf, as tightly as you can. Place the cabbage roll, seam side down in a large oven proof pan or casserole. Repeat and fill casserole, packing rolls tightly together to keep them intact. Once pan is filled (about 24-26 small rolls), place several pats of butter on top of leaves and place in oven to cook about 20-25 minutes until rolls are slightly brown on top.
While cabbage rolls are cooking, make sauce. Place liquid/dripping from Kalua Pork in pan with Tbsp butter. Once butter is melted, add 2 Tbsp cornstarch and five spice powder and blend. Gradually add milk and cream, stirring constantly until sauce is smooth and heated through. Add salt and pepper to taste.
Remove cabbage rolls from the oven, top with sauce and serve with the boiled potatoes and preserves.
4-5 pounds Pork Butt Roast
1 Tbsp Hawaiian Alaea Sea Salt (or substitute regular sea salt)
2 Tbsp liquid smoke flavoring
Trim any excess fat from pork butt. Using a fork, pierce the pork butt all over. Rub pork butt with liquid smoke and sprinkle with salt. Cook on low for 12-16 hours depending on size of roast (Two 2.5 lb roasts took about 12 hours, one 4.5 pound roast took about 16). Turn roast once during cooking time. Remove pork from slow cooker, reserving the cooking liquid. Shred pork, adding some of the drippings/cooking liquid if needed to add moisture to the meat. Allow the surplus dripping/ cooking liquid to cool; skim fat from the top and use if needed for sauce or gravy.