Bavarian Veal with Asparagus - Bayerisches Kalbfleisch mit Spargel

Stuffed Cabbage Rolls with Roasted Vegetable Sauce. A delectable mix of cabbage, couscous, garlic, onion, spices and lean ground pork, these rolls are chock-full of flavor.

1 large cabbage (3 to 3-1/2 lbs.)
3/4 cup whole wheat couscous
1 pound lean ground pork
2/3 cup chopped onion
1 teaspoon minced garlic
2-1/2 cups roasted vegetable sauce (recipe follows), divided
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon ground red pepper
1/2 cup chicken broth

Remove core of cabbage with small sharp knife, leaving all leaves intact. Combine cabbage with enough water to halfway fill a stockpot. Bring to a boil. Cook 15 to 25 minutes. As outer leaves become tender, loosen and remove 12 leaves with tongs, transfer to large bowl.

Set aside. Cook remaining cabbage until just tender when pierced in stem end with a knife, 10 minutes more. Drain and chop cabbage (about 2- 1/2 cups) and transfer to another large bowl.

Meanwhile, cook couscous according to package directions; add to chopped cabbage. Heat a large skillet over medium-high heat. Add pork, onion and garlic; cook until pork is cooked through and onion is tender, 5 to 6 minutes. Transfer to bowl with couscous mixture. Stir in
1/2 cup of the Roasted Vegetable Sauce, parsley, salt, oregano, thyme and red pepper until well blended.

Heat oven to 375 degrees. Combine broth and remaining 2 cups Roasted Vegetable Sauce in small saucepan. Spread 1 cup sauce mixture on bottom of 13x9-inch baking dish. Spoon 1/2 cup pork filling onto center of each reserved cabbage leaf; fold in sides and roll up.

Tightly arrange rolls seam side down in prepared baking dish. Cover with foil and bake 45 minutes. Uncover and bake 15 to 20 minutes more or until sauce is bubbly and slightly thickened. Heat remaining sauce mixture and serve with cabbage rolls. Makes 6 servings.

Roasted Vegetable Sauce