A delicious and flavorful recipe for Asian-style cabbage rolls filled with ground pork and jasmine rice.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 large head of green cabbage
1 pound ground pork
1 cup cooked jasmine rice
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro, chopped (optional)
1 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening sauce)
Instructions
Preheat your oven to 350°F.
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 5 minutes, or until the leaves are pliable. Remove the cabbage and let it cool. Once cool, gently peel off 12 leaves.
In a large bowl, combine the ground pork, cooked rice, green onions, garlic, ginger, soy sauce, sesame oil, oyster sauce, sugar, salt, pepper, and cilantro (if using). Mix well until all ingredients are evenly incorporated.
Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the pork mixture at the base of the leaf. Fold the sides over the filling and roll it up tightly from the base to the tip. Repeat with the remaining leaves and filling.
Place the cabbage rolls seam-side down in a large baking dish. Pour the chicken broth over the rolls. Cover the dish with aluminum foil.
Bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.
While the rolls are baking, prepare the sauce. In a small saucepan, bring the remaining chicken broth to a simmer. Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.
Once the cabbage rolls are done, remove them from the oven and drizzle the thickened sauce over the top before serving.
Notes
For a vegetarian option, substitute the ground pork with a mix of mushrooms and tofu.
Add some chopped carrots or bell peppers to the filling for extra crunch and color.