If you don't have a round wire rack (to use in step three), roll up aluminum foil, and shape it into a ring. Place the ring in the pan, and nest the plate on top.


1 small head green cabbage (2 pounds), cored

12 ounces lean ground pork

1 slice white sandwich bread, crumbled

1 medium carrot, shredded

3 scallions, trimmed and thinly sliced

2 tablespoons tomato paste

2 tablespoons apricot preserves

1/2 cup reduced-sodium canned chicken broth

1/2 teaspoon dried sage

coarse salt and ground pepper

1. In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.

2. In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.

3. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

Per serving: 303 calories; 18.5 grams fat; 16.7 grams protein; 17.9 grams carbohydrates; 3.1 grams fiber

Note: Forming the rolls: Trim core from each softened cabbage leaf; place leaf in a bowl, then fill, fold over, and invert, seam side down.

Serves 4; Prep time: 20 minutes; Total time: 40 minutes