Oriental Pork-Stuffed Cabbage

• 2 pork chops with the bone (6 ounces each), or 1/2 pound boneless pork chops, cut in 1-inch chunks, including a small amount of the surrounding fat
• 1/2 cup loosely packed cilantro (coriander) leaves
• 2 medium-size cloves garlic, peeled and smashed
• 1/2 teaspoon Chinese five-spice powder
• 2 teaspoons soy sauce
• 2 1/2 tablespoons sliced water chestnuts, cut in 1/8-inch cubes
• 1 large head cabbage (2 1/2 pounds), blanched
• 2 tablespoons water

1. Place pork, cilantro and garlic in a food processor and pulse until pork is ground and cilantro is coarsely chopped.
2. Add spice powder and soy sauce and process until combined.
3. Stir in water chestnuts.
4. Carefully separate nine cabbage leaves.
5. Cut each leaf in half, removing the center rib.
6. Trim the heavy white sections from each half, leaving a rough 4 1/2-inch square.
7. Place one cabbage leaf outside down on work surface.
8. Drop 1 level tablespoon of the pork in the top third of the leaf.
9. Fold the top of the leaf over the filling.
10. Fold the sides of the leaf over the filling, then roll up as tight as possible.
11. Repeat with remaining leaves and pork mixture.
12. Arrange stuffed leaves in three rows in an 11-by-7 by 2 1/2-inch glass dish.
13. Sprinkle with water.
14. Cover tightly with microwave plastic wrap.
15. Cook at 100 percent power in a high-power oven for 7 minutes.
16. Prick plastic to release steam.
17. Remove from oven and uncover.

pork chops, cilantro, garlic, soy sauce, water chestnuts, head cabbage, water

Taken from cooking.nytimes.com/recipes/2966 (may not work)