Inside-out Egyptian Cabbage Roll and Pork Roast


I really love to pretend that I travel the world through the food I prepare.  In fact, as a family sometimes we really get into our themed dinners.  But the last little while I've seriously had to stretch my imagination. 

Traditionally an Egyptian cabbage roll is boiled cabbage leafs which are filled with rice and seasoning, rolled up like a burrito and boiled some more. So here's my version; sort of an inside out Egyptian cabbage roll that married a pork roast!  bil hana wish shifa'! Enjoy!

Inside-Out Egyptian Cabbage Roll & Pork Roast

1 head cabbage, chopped
1 onion, 1/2 chopped the other 1/2 grated
1 - 15 oz. can tomato sauce
1 lemon juiced
1 tbsp. dried dill weed
2 tbsp. dried parsley
1/2 tbsp. dried mint
1-2 tsp. cumin

1 - 3-5 lb. pork roast
2 tsp. sesame seed oil or sunflower seed oil
2 tbsp. chicken broth
salt and pepper to taste
plus more salt, pepper, and herbs for roast

Chop cabbage and onion into a large bowl.  Combine tomato sauce, lemon juice and herbs together.  Toss to coat. Rub sesame seed oil or sunflower seed oil onto roast and give it a little sprinkling of each: dill weed, parsley and cumin.   Place roast in a  large crock pot or roasting pan and pile the cabbage in around it.  Cook in a crock pot for 4-6 hours on high or 8 hours on low.  If using a roasting pan and an oven preheat oven to 375.  Cover and cook for 1 1/2 to 2 hours. Prepare brown rice the last 45 minutes of cook time.  Remove pork roast and slice.  Serve a big pile of cabbage and a slice or two of pork roast over rice (or you have the option of skipping the rice).
Serves 4-6




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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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