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Vietnamese Pork In Savoy Cabbage

20 Leaves of Savor Cabbage
1 pound lean ground pork
1/4 cup chopped water chestnuts
1 large clove garlic minced
3 tablespoons minced green onions including tops
2 tablespoons minced fresh mint leaves
1 1/2 teaspoons minced gingerroot
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon Chinese hot chili oil
1/4 teaspoon sugar
1/8 teaspoon salt

Sauce:
1/3 cup soy sauce
3 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1 1/2 teaspoons minced gingerroot
1/4 teaspoon Chinese hot chili oil
1 medium clove garlic minced
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons minced fresh mint leaves


Drop cabbage leaves into boiling water and cook 1 or 2 minutes or until pliable. Immediately plunge into cold water to stop cooking, drain well. Use a trivet or crumble a large sheet of foil into bottom of slow cooker to keep rolls out of liquid. Cut a V from stem end of cabbage leaf, remove tough portion. In a medium bowl, combine pork, water chestnuts, garlic, green onions, mint, ginger, lemon juice, chili oil, sugar and salt. Place about 1 1/2 tablespoons pork mixture in center of each cabbage leaf. Roll to enclose mixture. Place on trivet or foil, seam side down, stacking if necessary. Cover and cook on LOW 5-6 hours. Meanwhile, make sauce. Bring all sauce ingredients to a boil in a small saucepan over medium heat, stirring constantly. Reduce heat and simmer 2-3 minutes. Remove cabbage rolls to a serving dish. Pour sauce over rolls. Makes 20 small cabbage rolls.


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