Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings
These Spicy Asian Pork Cabbage Rolls are insanely delicious! The combination of all the ingredients is just too perfect! You will surely crave these all the time. Enjoy!
Ingredients:
Sauce:
1 tbsp unseasoned rice vinegar
3 tbsp brown sugar
4 cloves garlic – minced
3 tbsp hoisin sauce – preferably Lee Kum Kee brand
1 ½ c water
2 tbsp cornstarch
1 tbsp minced ginger
1 tbsp Sriracha hot sauce – or to taste
¼ c soy sauce
½ can (3 oz.) tomato paste
Cabbage and Filling
1 c cooked brown rice
1 lb. ground pork
1 large head of green cabbage
Oil or non-stick cooking spray
2 tbsp black sesame seeds
4 cloves garlic – minced
1 tbsp minced ginger
1 container (12 oz.) broccoli slaw
¼ c soy sauce
1 large Egg – beaten
A bunch of scallions – white and light green parts only, chopped, divided
Salt
Directions:
For the Sauce:
Place a saucepan on the stove, then add all the ingredients to the sauce. Stir everything until well incorporated. Turn the heat to medium and allow the mixture to boil.
Turn the heat down to medium-low, then let the mixture simmer for about 3 minutes or until the texture becomes thick.
Remove 1/4 cup of the sauce from the pan and move it 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 a 13×9-inch baking dish.
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Separate the leaves from the cabbage, then add three of them to the boiling water. Let them wilt for a minute. Remove them from the pot and move them onto a clean plate lined with paper towels. Repeat the process with the rest of the leaves.
Add the broccoli slaw into the same pot and drain right away. Rinse with cold water to stop the cooking process.
In a mixing bowl, add brown rice, 2 tbsp of scallions, broccoli slaw, soy sauce, pork, egg, the rest of the sauce, soy sauce, garlic, and ginger. Stir everything until well incorporated.
Slice away the vein from each cabbage leaf. Add 1/12th of the filling in the middle of each leaf, then fold it up. Repeat the process with the rest of the ingredients.
Place the cabbage rolls into the prepared baking dish and arrange them in a single layer. Add the sauce on top of the rolls to coat them.
Cover the baking dish with foil. Place it in the preheated oven and bake the cabbage rolls for about 50 minutes or until done.
Remove from the oven and allow the rolls to rest for at least 5 minutes at room temperature.
Serve and enjoy!
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:
- 1 tbsp unseasoned rice vinegar
- 3 tbsp brown sugar
- 4 cloves garlic - minced
- 3 tbsp hoisin sauce - preferably Lee Kum Kee brand
- 1 ½ c water
- 2 tbsp cornstarch
- 1 tbsp minced ginger
- 1 tbsp Sriracha hot sauce - or to taste
- ¼ c soy sauce
- ½ can (3 oz.) tomato paste
- Cabbage and Filling
- 1 c cooked brown rice
- 1 lb. ground pork
- 1 large head of green cabbage
- Oil or non-stick cooking spray
- 2 tbsp black sesame seeds
- 4 cloves garlic - minced
- 1 tbsp minced ginger
- 1 container (12 oz.) broccoli slaw
- ¼ c soy sauce
- 1 large Egg - beaten
- A bunch of scallions - white and light green parts only, chopped, divided
- Salt
Instructions
For the Sauce:
Place a saucepan on the stove, then add all the ingredients to the sauce. Stir everything until well incorporated. Turn the heat to medium and allow the mixture to boil.
Turn the heat down to medium-low, then let the mixture simmer for about 3 minutes or until the texture becomes thick.
Remove 1/4 cup of the sauce from the pan and move it 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 a 13x9-inch baking dish.
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Separate the leaves from the cabbage, then add three of them to the boiling water. Let them wilt for a minute. Remove them from the pot and move them onto a clean plate lined with paper towels. Repeat the process with the rest of the leaves.
Add the broccoli slaw into the same pot and drain right away. Rinse with cold water to stop the cooking process.
In a mixing bowl, add brown rice, 2 tbsp of scallions, broccoli slaw, soy sauce, pork, egg, the rest of the sauce, soy sauce, garlic, and ginger. Stir everything until well incorporated.
Slice away the vein from each cabbage leaf. Add 1/12th of the filling in the middle of each leaf, then fold it up. Repeat the process with the rest of the ingredients.
Place the cabbage rolls into the prepared baking dish and arrange them in a single layer. Add the sauce on top of the rolls to coat them.
Cover the baking dish with foil. Place it in the preheated oven and bake the cabbage rolls for about 50 minutes or until done.
Remove from the oven and allow the rolls to rest for at least 5 minutes at room temperature.
Serve and enjoy!
