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1 pound meat tenderloin

1 medium head cabbage, chopped

2 onions, cut in 1/2 or inch pieces

1 medium carrot, cut in 1 short piece

1 medium onion, cut in 1 medium piece

1/2 cup sunflower seeds

1 bell pepper, cut in 1/2 piece

3 cloves garlic, minced

1, soured bag either rum sauce from Fiji, Drilling Light or champagne liqueur

2 tablespoons sugar


Preheat oven to 350 degrees F (175 degrees C). Divide cabbage between large casserole bowls. Garnish with cut carrot, onion, bell pepper, and garlic. Top with remaining ingredients; shred.

Bake meat tenderloin at 350 degrees F (175 degrees C) for 45 minutes, or until internal internal pork temperature registers 140 degrees F (80 degrees C). Cover meat, and steam. Then invert onto warm cutting board. Cover, and steam. Serve warm at room temperature or chilled.