Minted Pork with Cabbage

What You Need:

2 C of jasmine rice

2 C of vegetable broth

1 T of grated lime zest

1 T of grated lemon zest

1/2 C lime juice

2 T of lemon juice

2 T of soy sauce

2 T of rice vinegar

3 t of light brown sugar

2 t of jalapeno pepper, minced

4 scallions, chopped

1 bell pepper, cored, seeded and diced

1 C of fresh mint, chopped

1 1/2 lb. ground pork

1/2 head of cabbage, chopped

1 C of snow peas

How to Make It:

Allow the oven to preheat to 450 degrees. 

Spray a cast iron Dutch oven generously with a non stick cooking spray.

Dump the rice into the pan and cover with the vegetable broth.

Spread the rice into an even layer over the bottom of the pan.

Place both types of zest, the lime and lemon juice, soy sauce, vinegar and brown sugar into a mixing bowl.

Whisk to blend the ingredients together well, making sure the sugar has completely dissolved.

Fold in the jalapeno pepper, scallions, bell pepper and mint.

Crumble the ground pork into the mixture and mix until blended together well.

Drop the meat mixture into the pan by forkfuls, without packing them together too tightly.

Layer in the cabbage and top the cabbage with the snow peas.

Cover and bake 45 minutes or until the meat is done and the cabbage is tender.

Makes 4 servings

Jalapeno peppers will give your dish a spicy flare.  You can substitute Serrano, Anaheim or any other type of pepper that you prefer.

Preparation Time:  approximately 20 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 1 hour 05 minutes

Nutritional Information:  (approximate values per serving)

Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g;

Fiber 4g