This past weekend, I may have been a little over-ambitious.
On Sunday, we were supposed to go car shopping, but apparently car dealerships aren’t open on Sundays, which means our day was all of a sudden completely open. In addition to hanging new prints around the house and helping Jason with some window maintenance, I managed to spend five hours in the kitchen.
It started with the apple butter (more on that tomorrow), went on to this soup, and ended with these cabbage rolls. By the time I was finishing these up, I was exhausted and somewhat unenthusiastic.
The rolls weren’t holding together that well and I thought screw it, these aren’t blog worthy, let’s just eat dinner. I snapped a few photos, just in case.
But then we sat down to eat, and I realized immediately that these are blog worthy. Very blog worthy. The cabbage rolls are stuffed with ground pork mixed with ginger, garlic, shiitake mushrooms, shredded carrots, scallions and rice. The filling is mixed together with soy sauce and rice wine vinegar and then rolled into large Napa cabbage leaves.
Before putting the rolls into the oven, they’re brushed with some diluted hoisin sauce to keep them moist. The result is like an Asian meatball wrapped in cabbage topped with a sweet sticky sauce. It’s delicious.
So while these photos may not be my best work, trust me, you’ll want to try this recipe.
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 2 tablespoons ginger, minced
- 3 garlic cloves, minced
- 4 oz shiitake mushrooms, thinly sliced
- 1 lb ground pork
- 1 cup cooked jasmine rice
- 1 large carrot, shredded
- 3 scallions, chopped
- ¼ cup cilantro, chopped
- pinch of red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 large head Napa cabbage, leaves separated and thick white core removed
- ¼ cup hoisin sauce
- 2 tablespoons water
- Preheat oven to 375.
- In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes.
- In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well.
- Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling.
- In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.
Recipe adapted from Vegetable of the Day.
The flavors are very good. Also used some of the meat to make wontons, they were also amazing.
writes PatriciaWontons are a great idea for the leftover stuffing!
writes VickyI just made stuffed cabbage. I have some leftover cabbage and am thinking I might give this more exotic version a try. No need to waste some perfectly good cabbage, after all.
writes Lynn | The Road to HoneyI think that’s a wonderful idea :)!
writes VickyWhen I make stuffed cabbage, my grandmother taught me to put the entire head of cabbage in the freezer, until it freezes. When you take it out, and it defrosts, even the tough white spine on each leaf is pliable enough to roll! I’m not sure if it’s an issue with the Napa cabbage, but it’s a good hint, nonetheless! I can’t wait to try this recipe!
writes SusanGreat tip – I’ve never tried this before! You’ll have to tell me how it works on Napa cabbage because cutting out the spines is a huge pain :)
writes Vicky[…] Asian-style Stuffed Cabbage Rolls by Things I Made Today […]
writes 20 Healthy Sheet Pan Dinners Recipes - The Lemon BowlThanks you for a very nice recipe! I dont know if arrouns us the nappa cabbages are small, but I had lots of stuffing left. Which was not a problem because I just cooked it separately and it was yummy anyway for eating on the side :)
writes AdiI would recommend this as a starter when having guests, because its very easy and delicious!
Thanks for the feedback – Napa cabbages definitely do vary in size, so it may have been on the small end, but I do usually end up with a bit of extra stuffing with this recipe! As you mentioned, usually not a problem! Also love the idea of serving this as a starter at a party, noting that for next time!
writes Vicky[…] Asian-Style Stuffed Cabbage Rolls from Things I Made Today […]
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writes L HYAK[…] Asian-style Stuffed Cabbage Rolls by Things I Made Today […]
writes 20 Healthy Sheet Pan Dinners Recipes - The Lemon Bowl®[…] Annielicious Food: Beancurd Skin Rolls with Shrimp filling. Asian-Style Stuffed Cabbage Rolls – Things I Made Today. This past weekend, I may have been a little over-ambitious. On Sunday, we were supposed to go car […]
writes Infonet2 | Pearltrees[…] 3. Asian-Style Stuffed Cabbage […]
writes 7 Stuffed Cabbage Recipes You Won't Find at Grandma's House - google healthsJust made napa cabbage rolls. steamed cabbage first. WRong. later found out should have rolled leaves and stems flat with rolling pin. no steaming.
writes rey[…] 3. Asian-Style Stuffed Cabbage […]
writes 7 Stuffed Cabbage Recipes You Won't Find at Grandma's House[…] Asian-Style Stuffed Cabbage // Napa Cabbage, Cilantro, Sub Leek for Garlic, Sub Red Onion for Scallion, skip the Carrot unless you have some // I love this recipe. I love the sticky sauce. I love the combination of pork, rice and veggies. I love how elegant it looks all rolled up inside a beautiful crinkly leaf. I love it so much. It’s like an egg-roll but easier and it will be even prettier with red cabbage. However, I’ve learned over time, you can also just shred the cabbage and saute everything together for 15-20 minutes before adding the final sauce for an equally delicious and much easier meal. Try it either way. You won’t be disappointed. […]
writes CSA Week 17.Tried this tonight. I substituted riced cauliflower for white rice. This was fantastic. I used two leaves and up to three leaves for the rolls. Used all the filling and my wife and I ate the whole thing. Great flavors. Maybe not thin out the Hoisin sauce next time.
writes Louis BrustThis recipe is SO So disappointing. There’s no flavor in the stuffing I wish I could’ve added more salt and soy sauce. My cabbage rolls did not turn out like the picture at all. And the napa cabbage baked turned so tough j couldn’t cut a knife through it. My husband didn’t like it and I will never make it again.
writes CatherineOh no! I’m so sorry you were disappointed. Hmm, wonder what may have happened with the cabbage to make it so tough — I usually remove the thick core and find that the rest of the leaf stays nice and tender. So sorry it didn’t turn out, Catherine!
writes VickyIs the pork suppose to be pre-cooked or added to the ingredients raw before stuffing the cabbage leaves?
writes TeriRaw! It’ll look for 30 minutes in the oven.
writes Vicky[…] Asian-Style Stuffed Cabbage Rolls […]
writes My Digital Dive Recipes for Busy Weeknights Recipes[…] Cabbage Roll Ups […]
writes Tracking + Menu • Meals For MacrosI made these on my charcoal Weber and have to tell you that they were out of this world. Thanks very much for sharing the idea and your recipe.
writes AndrewI made these tonight, great, I will try steaming them next, there will be a next time, thank you.
writes Jean BraundJust gave me the best idea for enjoying “low carb potstickers”….or at least that’s what I will call my version! Thanks so much for this idea; it’s so appetizing despite you mistakenly thinking your photos are bad. lol ;D
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writes Capable + Menu • Meals For MacrosI substituted ground turkey for the pork to save a few calories and the rolls were delicious. Great recipe.
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writes JudyWoah! Just saw this. Looks like my site got hacked and had weird random ads inserted into the body of the recipe. I just removed this one and will see if there are others. AWKWARD. I do not write about mens hair loss!!
writes VickyBetween step 2 and 3 are we suppose to add the other ingredients to cook/satuee with the mushrooms or are we suppose to combine the raw pork and rest of the ingredients and cook in the oven? p
writes Sara