GINGERY CABBAGE ROLLS WITH PORK AND RICE
These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food - perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito - and don't worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.
Provided by Sue Li
Categories dinner, meat, soups and stews, vegetables, main course
Time 4h
Yield 12 cabbage rolls (4 to 6 servings)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
- Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
- Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
- Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
- Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
House Phone
[email protected]These cabbage rolls are a great way to use up leftover pork. They're also a great freezer meal.
AKASH FREEFIRE
[email protected]I'm not a big fan of cabbage, but these rolls were really good. The filling was flavorful and the cabbage leaves were tender.
Huzama malik
[email protected]These cabbage rolls were delicious! I served them with mashed potatoes and green beans and it was a perfect meal.
Ramjan Bepari
[email protected]I've never made cabbage rolls before, but these were so easy to follow. I'm definitely going to make them again.
Sinethemba Dlamini
[email protected]These cabbage rolls were a bit too spicy for me, but my husband loved them. I'll try making them again with less ginger next time.
InsomniSnack
[email protected]I love the ginger flavor in these cabbage rolls. It really makes them stand out from other cabbage roll recipes.
Garry Davies
[email protected]These cabbage rolls were easy to make and turned out great. I used ground chicken instead of pork and they were still delicious.
Zia Niazi
[email protected]I'm not usually a fan of cabbage rolls, but these were really good. The pork and rice filling was moist and flavorful, and the cabbage leaves were tender.
Jasmine Omhelemhen
[email protected]The ginger in these cabbage rolls really shines through. It gives them a unique and delicious flavor.
Singer Yasirhazara
[email protected]These cabbage rolls were a hit! The filling was flavorful and the cabbage leaves were cooked perfectly. I will definitely be making these again.