Oriental Cabbage Rolls
Delight your taste buds with these aromatic Oriental Cabbage Rolls, a savory fusion of Asian-inspired flavors wrapped in tender green cabbage leaves. These rolls are filled with a delicious mixture of ground pork, fragrant jasmine rice, grated carrot, and a hint of garlic and ginger, all enhanced by the umami-rich notes of soy sauce and sesame oil. Gently simmered in chicken broth, the cabbage softens perfectly, creating a melt-in-your-mouth texture that pairs beautifully with the optional drizzle of hoisin sauce. This wholesome, flavor-packed recipe comes together in under 90 minutes and makes a comforting meal for four. Serve these cabbage rolls with a side of steamed vegetables or a light dipping sauce for a truly satisfying, healthy dinner that's perfect for any night of the week. Keywords: Oriental Cabbage Rolls, Asian-inspired recipes, ground pork recipes, healthy dinner ideas, cabbage roll variations.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground pork
- 1 cup Cooked jasmine rice
- 1 medium Carrot, finely grated
- 4 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, finely grated
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Hoisin sauce (optional, for drizzling)
Instructions
Bring a large pot of water to a boil. Carefully remove about 8 large cabbage leaves from the head, keeping them intact. Blanch the leaves in the boiling water for 2-3 minutes until softened. Remove, drain, and pat dry with a paper towel. Set aside.
In a large mixing bowl, combine the ground pork, cooked jasmine rice, grated carrot, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix well until fully combined.
Lay one blanched cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the filling near the base of the leaf. Fold the sides over the filling, then roll tightly from the base to the top into a neat roll. Repeat with the remaining leaves and filling.
Arrange the cabbage rolls seam-side down in a large skillet or a wide-bottomed pan. Pour the chicken broth into the pan, ensuring the rolls are partially submerged but not fully covered.
Cover the skillet with a lid and cook over medium heat for 25-30 minutes, or until the filling is fully cooked and the cabbage is tender.
Carefully remove the cabbage rolls from the pan and transfer to a serving platter. Drizzle with hoisin sauce if desired, and serve warm.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3905 mg | 170% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 29.1 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
