Ingredients
Cabbage and Filling
- 1 large Napa cabbage Leaves carefully separated
- 1 lb ground pork Can be substituted with ground chicken or turkey
- 1 cup cooked rice Use leftover rice for convenience
- 2 cloves garlic (minced) Adds flavor to the filling
- 1 tbsp ginger (grated) Fresh ginger preferred for best flavor
- 2 tbsp soy sauce Adjust according to taste
- 1 tsp sesame oil Adds richness to the filling
- 1/4 cup green onions (chopped) For added freshness and crunch
- to taste Salt and pepper Season filling according to preference
Method
Preparation
- Carefully separate the cabbage leaves and set them aside.
- Blanch the leaves in boiling water for about one minute to soften them.
- In a bowl, mix the ground pork, cooked rice, minced garlic, grated ginger, soy sauce, sesame oil, and chopped green onions. Season with salt and pepper to taste.
Assembly
- Place 2 tablespoons of the filling in the center of each cabbage leaf. Fold the sides inward and roll tightly.
Cooking
- Steam the rolls for 20 minutes until cooked through. Serve hot.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 1g
Notes
These cabbage rolls are best served warm with extra soy sauce or a side of dipping sauce. For storage, cool completely, then store in an airtight container in the refrigerator for up to three days or freeze for three months.
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