1 large head cabbage, sliced into 2 inch pieces
3 1/2 pounds pork loin, cut into 1 inch cubes
3 teaspoons vegetable oil
1 cup chopped carrot
1 (12 ounce) bottle beer
2 leaves lettuce - rinsed, dried and torn into bite size pieces
1 onion - grated
1 1/2 cups white sugar
1/2 cup Brie cheese
1/2 teaspoon Worcestershire sauce
1/2 cup butter or margarine, melted
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground black pepper
Place cabbage, carrots and pork cubes in a large, nonstick dish. Heat oil in a large skillet over medium high heat. Fry cabbage until crisp and golden brown. Remove from skillet and drain. Set aside.
Place vegetable oil in a small skillet. Add carrots and pork. Fry until carrots completely turn golden brown. Stir in beer and brown the meat as it cooks. Add sugar, cover and simmer about 10 minutes.
Heat butter in medium skillet over medium heat. Gradually stir Worcestershire sauce into cabbage mixture. Continue cooking, stirring occasionally, until vegetables are tender. About 6 minutes.
Heat butter in large skillet over medium heat. Stir in Worcestershire sauce and salt. Cook and stir until butter is reduced by half. Gradually add Brie cheese and Worcestershire sauce to skillet. Stir until blended. Sprinkle top with onions and cabbage mixture. Place meat in skillet on serving platter. Spoon gelatin over meat.
We had a big party and needed somewhere to keep our food. This was the answer! Perfect recipe, super easy and affordable. I baked the rolls at 425 for 10 minutes and they turned our ordinary crumbly crumb bread into tasty bread.
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