Name: Pork Cabbage Rolls
Prep time: 30 min
Cook time: 15 min
Ingredients: 1 Savoy Cabbage 8-12 outer leaves; 16 oz. Ground Pork; 3/4 cup White or Yellow Onion chopped; 1/2 cup Carrots chopped; 2 Scallions chopped; 3-4 Shiitake Mushrooms dried (rehydrated and chopped); 1 cup Cooked White Rice; 2 Garlic Cloves grated; 1 tsp. Ginger grated; 1 Egg; 2 tbsp. Soy Sauce; 1 tbsp. Fish Sauce

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Hot girl summer is right around the corner

If you’re trying to up your protein and veggie intake like me, then these cabbage rolls are for you 🙂 These rolls are filled with ground pork, mushrooms, carrots, onions, and make such a tasty dish. The beauty of this recipe is that you could customize it and make it your own! These cabbage rolls would go beautifully with some ground turkey or chicken, or even some tofu if you want to keep it vegetarian.

Some tips from the kitchen

I used savoy cabbage for this recipe because I like the look and texture of this cabbage. There are so many different cabbages you could use! Try green cabbage or napa cabbage if you can’t find savoy cabbage.
Substitute the ground pork for any protein you’d like! Ground chicken, turkey, beef, or crumbled tofu work well with this dish.
I always cook a little piece of a filling before rolling just to make sure the seasonings are good! Make a small meatball with a filling and boil for 4-5 minutes or until cooked through. Adjust any seasonings to your liking.
This filling recipe will make 8 very large cabbage rolls or 12 smaller ones (I made 8). You only need the outer leaves for this recipe – save the tender inner leaves for a simple salad or stir fry.
For the sauce, I used a simple chili crisp I got at the store. I love this Sichuan Chili Crisp by Fly By Jing!

Ingredients

1 Savoy Cabbage, 8-12 outer leaves
16 oz. Ground Pork
3/4 cup White or Yellow Onion, chopped
1/2 cup Carrots, chopped
2 Scallions, chopped
3-4 Shiitake Mushrooms (dried), rehydrated and chopped
1 cup Cooked White Rice
2 Garlic Cloves, grated
1 tsp. Ginger, grated
1 Egg
2 tbsp. Soy Sauce
1 tbsp. Fish Sauce

Instructions

1. Remove 8-12 outer leaves from the cabbage. Blanch for 2-3 minutes or until pliable.

2. Use a small paring knife to remove the thick stem from the cabbage leaves. Cut in a v-shape making sure you only remove the stem.

3. Combine ground pork, onions, carrots, scallions, shiitake mushrooms, cooked rice, garlic, ginger, egg, soy sauce, and fish sauce into a bowl. Mix until well combined.

4. Make a filling tester by making a small meatball. Boil for 4-5 minutes or until cooked through. Adjust any seasonings if needed.

5. Place a cabbage leaf on a cutting board or mat, curl side facing up. Add in about 1/2+ cup of filling to the center. Roll upwards half way, fold in the sides, then continue rolling to secure (like a burrito).

Roll upwards half way, fold in the sides, then continue rolling to secure (like a burrito)

6. Place the cabbage rolls into a steamer basket and steam for 10-15 minutes, depending on how big your rolls are. Internal temperature should read at least 165 degrees F.

7. Serve with chili crisp or your favorite sauce and enjoy!

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