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Stuffed Cabbage Rolls with Ground Pork and Ginger

This take on Chinese stuffed cabbage is a snap to make, and far healthier than anything you’ll find at your local takeout spot. Ground pork is mixed with aromatic ginger, salty soy sauce, and plenty of healthy veggies, then baked inside cabbage leaves for a light-yet-filling meal. On a low-carb diet? Cut the rice and supplement with more vegetables, or use a low-carb substitute like cauliflower or shirataki rice. Look for hormone- and antibiotic-free pork from Coleman Natural!
SERVINGS
4
PREP TIME
20 min
COOK TIME
45 min

INGREDIENTS

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

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.

Blog
Is Ground Pork the Same as Sausage?
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