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Recipes

Stuffed Cabbage Rolls with Ground Pork and Ginger

Servings

4

Prep Time

20 min

Cook Time

45 min

Ingredients

  • 1/2 pound Coleman Ground Pork
  • 16 large cabbage leaves
  • 1 teaspoon salt
  • 1 cup cooked white rice
  • 1/4 pound mushrooms, chopped
  • 1 large carrot, shredded on large holes of a box grater
  • 2-3 green onions, sliced
  • 2 tablespoons soy sauce
  • 1, 1-inch piece fresh ginger, peeled and finely grated
  • 2 cloves garlic, grated
  • 1 cup fresh cilantro, chopped

Variation

Include an Asian-flavored dipping sauce on the side for drizzling or dipping

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Instructions

1
Preheat oven to 375° F.
2
Bring 12 cups of water and one teaspoon of salt to a boil in a large pot.
3
Separate leaves from cabbage, trimming off any tough ends and blanche in salted boiling water for 30-45 seconds. Set on paper towel to cool, then gently pat dry.
4
In a large bowl, mix the pork, rice, mushrooms, carrot, green onion, soy sauce, ginger, garlic, cilantro and black pepper together.
5
Lay each blanched cabbage leaf on a flat surface and fill with meat mixture, careful to leave room around the edges so filling doesn’t fall out when folded.
6
Fold in the sides and roll up the leaf as if you were folding a burrito, then place in baking dish, seam side down. Continue this process with the rest of the cabbage leaves.
7
Bake for 45 minutes, serve immediately.

Products in This Recipe

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