Stuffed Cabbage Rolls with Ground Pork and Ginger
- 1/2 pound Coleman Natural 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
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.