Cabbage Leaves Stuffed With Curried Apples and Pork

• 1 teaspoon unsalted butter
• 4 shallots, peeled and minced
• 4 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
• 1 pound ground pork
• 2 teaspoons curry powder
• 2 teaspoons salt
• Freshly ground pepper to taste
• 1/2 cup golden raisins
• 16 large green cabbage leaves
• 16 long scallion stems, halved lengthwise

1. Over medium heat, melt the butter in a large, nonstick skillet.
2. Add the shallots and cook until softened, about 2 minutes.
3. Add the apples and cook until soft, about 10 minutes.
4. Add the pork and cook, breaking up the pork with the back of a spoon, until no traces of pink remain, about 5 minutes longer.
5. Remove from heat and stir in the curry powder, salt, pepper and raisins.
6. Bring a large pot of lightly salted water to a boil.
7. Add the cabbage leaves and blanch for 1 minute.
8. Remove the leaves and drain well.
9. Blanch the scallion stems for 15 seconds; drain and set aside.
10. Cut each cabbage leaf in half, removing the heavy center rib.
11. Place a rounded tablespoon of filling about 1/2 inch from the rounded edge of each half-leaf of cabbage.
12. Fold the sides in over the filling, fold the top over the filling and then roll it up.
13. Tie the package with a scallion strip.
14. Repeat with the remaining leaves and filling.
15. Place the stuffed leaves in a steamer basket and steam until heated through, about 5 minutes.
16. Serve immediately.

unsalted butter, shallots, apples, ground pork, curry powder, salt, freshly ground pepper, golden raisins, green cabbage, scallion

Taken from cooking.nytimes.com/recipes/4493 (may not work)