Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings
These Spicy Asian Pork Cabbage Rolls are just pure perfection! They are filled with delicious ingredients! Ready in just about 1 hour and 20 minutes. Try this recipe now!
Ingredients:
Sauce
3 tbsp hoisin sauce – preferably Lee Kum Kee brand
3 tbsp brown sugar
2 tbsp cornstarch
1 tbsp minced ginger
1 tbsp unseasoned rice vinegar
1 ½ c water
4 cloves garlic – minced
¼ c soy sauce
1 tbsp Sriracha hot sauce – or to taste
½ can (3 oz.) tomato paste
Cabbage and Filling
4 cloves garlic – minced
1 tbsp minced ginger
1 c cooked brown rice
Oil or non-stick cooking spray
1 large head of green cabbage
Salt
1 lb. ground pork
1 large Egg – beaten
1 container (12 oz.) broccoli slaw
2 tbsp black sesame seeds
¼ c soy sauce
A bunch of scallions – white and light green parts only, chopped, divided
Directions:
For the Sauce:
Place a saucepan on the stove, then add all the ingredients to the sauce. Stir until well blended. Turn the heat to medium and allow the mixture to boil.
Turn the heat down to medium-low, then simmer the mixture for about 3 minutes or until the texture becomes thick.
Remove from the heat.
Move about 1/4 cup of the sauce into a large mixing bowl.
For the Cabbage and Filling:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking dish.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the cabbage and a bit of salt, then cook for about 2 minutes. Move it to a plate and separate the leaves.
Put the broccoli into the boiling water and let it sit for a few minutes, then drain right away and rinse with cold water.
In a mixing bowl, add the brown rice, broccoli, soy sauce, ginger, garlic, egg, the reserved sauce, 2 tbsp of the scallions, and pork. Stir everything until well incorporated.
Remove the vein of each cabbage leaf, then fill it with the meat mixture and roll each. Arrange them in a single layer in the prepared baking dish.
Add the rest of the sauce on top of the cabbage rolls and make sure to coat them well. Cover the baking dish with foil.
Place the baking dish in the preheated oven and bake the cabbage rolls for about 45 minutes or until done.
Remove from the oven, then garnish them with sesame seeds and scallions.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1 | Calories: 387 kcal | Carbohydrates: 35g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1366mg | Potassium: 720mg | Fiber: 7g | Sugar: 15g | Vitamin A: 301IU | Vitamin C: 81mg | Calcium: 152mg | Iron: 3mg
Ingredients
- Sauce
- 3 tbsp hoisin sauce - preferably Lee Kum Kee brand
- 3 tbsp brown sugar
- 2 tbsp cornstarch
- 1 tbsp minced ginger
- 1 tbsp unseasoned rice vinegar
- 1 ½ c water
- 4 cloves garlic - minced
- ¼ c soy sauce
- 1 tbsp Sriracha hot sauce - or to taste
- ½ can (3 oz.) tomato paste
- Cabbage and Filling
- 4 cloves garlic - minced
- 1 tbsp minced ginger
- 1 c cooked brown rice
- Oil or non-stick cooking spray
- 1 large head of green cabbage
- Salt
- 1 lb. ground pork
- 1 large Egg - beaten
- 1 container (12 oz.) broccoli slaw
- 2 tbsp black sesame seeds
- ¼ c soy sauce
- A bunch of scallions - white and light green parts only, chopped, divided
Instructions
For the Sauce:
Place a saucepan on the stove, then add all the ingredients to the sauce. Stir until well blended. Turn the heat to medium and allow the mixture to boil.
Turn the heat down to medium-low, then simmer the mixture for about 3 minutes or until the texture becomes thick.
Remove from the heat.
Move about 1/4 cup of the sauce into a large mixing bowl.
For the Cabbage and Filling:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a 9x13-inch baking dish.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the cabbage and a bit of salt, then cook for about 2 minutes. Move it to a plate and separate the leaves.
Put the broccoli into the boiling water and let it sit for a few minutes, then drain right away and rinse with cold water.
In a mixing bowl, add the brown rice, broccoli, soy sauce, ginger, garlic, egg, the reserved sauce, 2 tbsp of the scallions, and pork. Stir everything until well incorporated.
Remove the vein of each cabbage leaf, then fill it with the meat mixture and roll each. Arrange them in a single layer in the prepared baking dish.
Add the rest of the sauce on top of the cabbage rolls and make sure to coat them well. Cover the baking dish with foil.
Place the baking dish in the preheated oven and bake the cabbage rolls for about 45 minutes or until done.
Remove from the oven, then garnish them with sesame seeds and scallions.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
