Pork Drummies Casserole - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

185 g / 6.5 oz

Ingredients

	Metric	Imperial
Pork Drummies	3.55 Kg	7.82 Lbs
Cabbage, shredded coleslaw mix	200 g	7 oz
Apples, sliced, frozen	200 g	7 oz
Potatoes, peeled, diced	140 g	4.9 oz
Celery, diced, frozen	85 g	3 oz
Apple Juice	300 mL	10.1 Fl oz
Apple Cider Vinegar	45 mL	3 Tbsp
Cinnamon, ground	30 mL	2 Tbsp
Garlic, minced	30 mL	2 Tbsp
Thyme, dried	30 mL	2 Tbsp
Green Onions, chopped	125 mL	4.2 Fl oz
Black Pepper	10 mL	2 tsp

Preheat convection or combi oven to roast at 300 F. Defrost pork drummies completely. In a deep roasting pan, put a layer of raw sliced cabbage on the bottom, lay all the pork drummies on top of this cabbage layer.
In a large bowl, add the remaining cabbage, apples, potatoes, celery, apple juice, vinegar, cinnamon, garlic, thyme, green onions and black pepper. Mix all together until incorporated. Pour the mixture over the top of the panned pork drummies, cover tightly with foil and roast at 300 F for 1.5 hours. Ensure that the pork drummies have reached an internal temperature of 165 F (74 C).
When platting, ensure to top the drummies with the braised cabbage, apple and potato mixture. Serve hot.