Cabbage Rolls

2  lb.		pork tenderloin
2		cabbages
1/2  cup		carrots shredded
2  cups		onions chopped
3		eggs raw
5		garlic cloves
1  teaspoon		salt
1  teaspoon		pepper
6  cups		crushed tomatoes
2  tablespoons		vine vinegar
2  tablespoons		sugar
2  tablespoons		Canola Oil
2  cups		Brown Rice - Cooked, Medium Grain
150  grams		Italian Pancetta (PC)

Tip: For nutritional information on all the ingredients in Cabbage Rolls just click on each ingredient name. Then adjust the serving size for any Cabbage Rolls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the oil and add garlic and onions fry for 5 minutes
Mince the meat and added to the pan frying until done and juicy
Add the shredded carrots
Add the cooked brown rice
Add the 3 eggs
Add salt
Add pepper and mix all together

For the sauce heat the crushed tomatoes
Add the vinegar and sugar, salt and pepper

For the cabbage leaves take a large pot and fill a quarter with water and salt and bring to a boil
In the mean time cut the cor out of the cabbages
When the water is boiling put one of the cabbages core down in the pan and cover
Let steam for a few minutes and when soften and easy to peal take the first leaf out and put on a plate
Continue to peal each cabbage leaf every few minutes and adding to the plate until you have very little cabbage left
Do the same with the second cabbage

Take the cabbage leafs stuff and roll them adding a few pancetta cubes and about a tbls of the meat mix until the cabbage leafs are finished or run out of meat mixture

Heat up the oven to 375 degrees
Take two large roasting pans and drizzle with oil and a bit of the tomato sauce
Place the cabbage rolls in the roast pans and cover each with the sauce (make sure to divide the sauce equally)
Place the pans in the oven on middle rack and bake for an hour