8 Recipes

Cabbage Rolls

Cabbage rolls worth the wrap — Old-Fashioned Cabbage Rolls, Asian Napa Cabbage Rolls, Reuben Stuffed Cabbage Rolls, Cajun Cabbage Rolls — for a filling supper.

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Asian Napa Cabbage Rolls (Dumpling Style)

A delicious Asian-inspired dish featuring tender Napa cabbage leaves filled with savory pork and vegetable mixture, baked in a flavorful broth.

55 min250 cal15 g proteinServes 858 saves

Sarah Jane K

Ingredients

2 large heads Napa cabbage
2 lbs ground pork(or chicken)
4, finely sliced green onions
5–6 cloves, minced garlic
2 tbsp, grated fresh ginger
4 tbsp soy sauce
2 tbsp sesame oil
2 tbsp oyster sauce (optional)
2 tsp sugar
1 tsp salt
1 tsp black pepper
2 eggs
1/4 cup cornstarch
2 cups chicken broth
1–2 tsp rice vinegar
2 tbsp Soya Sauce(for broth)
1 tsp Sesame Oil(for broth)

Instructions

1Preheat oven to 350°F (175°C).
2Bring a large pot of water to a boil. Carefully separate Napa cabbage leaves and blanch for 1–2 minutes until soft and flexible. Drain and cool. Pat dry.
3In a large bowl, mix ground pork, green onions, garlic, ginger, soy sauce, sesame oil, oyster sauce, sugar, salt, pepper, eggs, and cornstarch until fully combined.
4If leaves are very large, cut them in half lengthwise. Place 2–3 tablespoons of filling near the base of each leaf. Fold in sides and roll up like a small cabbage roll. They should be about dumpling-sized.
5Lightly grease a 9×13 baking dish. Arrange rolls seam-side down, snug but not tightly compressed.
6Whisk together broth ingredients. Pour over the rolls so the liquid comes about 1/4 to 1/3 of the way up the sides.
7Cover tightly with foil to trap steam.
8Bake for 45–55 minutes, until filling is cooked through and cabbage is tender.
9Optional: Remove foil during the last 5 minutes if you want light browning on top.
10To Serve Drizzle with chili oil, sprinkle green onions and sesame seeds, and maybe a little extra soy sauce.

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Stuffed Cabbage Rolls

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Cabbage Rolls Make A Whole Supper

A cabbage roll is dinner all in one bundle — meat, rice, and a soft leaf holding it together. It takes a little time at the counter, but the oven does the rest, and it feeds a table without a pile of side dishes.

Cooks on Pepper reach for these on the Sundays they want something in the pan for later in the week, or when a head of cabbage has been sitting in the crisper drawer too long.

Every recipe here is a real cabbage roll, from Old-Fashioned Cabbage Rolls with ground beef and rice to Asian Napa Cabbage Rolls made dumpling style, Reuben Stuffed Cabbage Rolls with corned beef and sauerkraut, Cajun Cabbage Rolls, Thai shrimp cabbage rolls, and Vegetable Cabbage Rolls with Fusion Sauce.

Quick Tips

1
Boil the leaves first
Drop the whole cored head into boiling water for 3 to 5 minutes and peel off leaves as they loosen. They come off whole instead of tearing.
2
Shave the thick rib
Lay each leaf flat and slice the tough center rib down thin with a paring knife so the leaf folds without cracking.
3
Use undercooked rice
Cook the rice about two-thirds of the way, roughly 10 minutes, so it finishes in the oven soaking up sauce instead of turning mushy.
4
Cover and bake low
Pack the rolls seam side down, spoon sauce over, cover tight with foil, and bake at 350°F for about 90 minutes until a knife slides in easily.