Gloria's Reyenos de Repollo

This was one of our favorite meals that Gloria, our housekeeper & cook in El Salvador, used to make. The recipe is great - handwritten by Gloria in blue ink with my father's translation floating above her words. Circa 1982ish.

• 1 repollo (cabbage)


• 1 lba (pound) de carne de cerda (ground pork)


• 1 zanahori ricada (carrot, chopped)


• 1 chile verdeo picado (green pepper, chopped)


• 1 cucharada de cebollo picado (T of onion, chopped)


• 1 can pasta de tomate (tomato paste)
  


• 1 cucharada de caldo de ren (T of chicken broth)


• 1 cucharada de arina (1 T flour)
• 2-3 eggs beaten with 2 Tbs of water
  


• sal y pimienta al gusto (salt & pepper to taste)

Preheat oven to 350 degrees.

Peel the cabbage leaves and cook in water until leaves are soft and pliable, drain and set aside.

Cook pork in a medium frying pan until pork is cooked through. Add carrots, onions, and green pepper and cook for a few minutes. Add a titch of salt and pepper to taste. Set aside to cool slightly.

In a medium sauce pan, add the can of tomato paste and add some water to thin. Begin to heat the tomato paste mixture, then add the chicken broth and heat until a slight simmer. Stir in the flour until it is completely incorporated. Cook for about five minutes. Add a titch of salt and pepper to taste.

To Assemble, place 2-3 Tbs of the pork mixture in each cabbage leaf and roll. Dip the rolled cabbage leaves in the beaten egg mixture and fry them in a pan with Wesson Oil until egg mixture is golden brown. Place the fried stuffed cabbage leaves into a rectangular casserole and pour the tomato mixture over the rolled cabbage leaves. Place casserole in oven and cook 5-10 minutes.