Gingery Cabbage Rolls With Pork and Rice

Name: Gingery Cabbage Rolls With Pork and Rice
Total time: 4 h
Yield: 12 cabbage rolls (4 to 6 servings)
Ingredients: Kosher salt and black pepper; 1 medium head savoy cabbage; 1 1/2 pounds ground pork; 1/3 cup uncooked short-grain white rice; 1 large egg, lightly beaten; 6 scallions, finely chopped (about 1 cup); 2 tablespoons finely chopped fresh ginger (from a 2-inch piece); 2 tablespoons soy sauce; 2 cups chicken broth; Sesame oil, for serving

By Sue Li

Updated Jan. 31, 2024

Gingery Cabbage Rolls With Pork and Rice — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1¼ hours
Rating: 5(1,726)
Comments: Read comments

These fork-tender cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food — perfect to serve as a cozy meal on a cold night. When assembling the rolls, you can simply fold the cabbage leaf onto itself as you would fold a burrito — and don’t worry if the cabbage leaves tear. If there are any leftovers, reheat them with more chicken broth. They are good the day they are made, but even better the next day.

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Ingredients

Yield:12 cabbage rolls (4 to 6 servings)

Kosher salt and black pepper
1medium head savoy cabbage
1½pounds ground pork
⅓cup uncooked short-grain white rice
1large egg, lightly beaten
6scallions, finely chopped (about 1 cup)
2tablespoons finely chopped fresh ginger (from a 2-inch piece)
2tablespoons soy sauce
2cups chicken broth
Sesame oil, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
Step 2
Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
Step 3
Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
Step 4
Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping ¼ cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
Step 5
Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.

Ratings

5 out of 5

1,726 user ratings

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Comments

Tracy4 years ago

Made these with a few changes. We eliminated the kosher salt and added 1 tsp. of fish sauce. Doubled the ginger. We scattered 12 peeled garlic cloves around the rolls before adding the broth. We drizzled the cooked rolls with sesame oil and chili oil. They are very tasty, and we are looking forward to the leftovers.

reddog_momma4 years ago

We make this dish every other week it seems. It's that good. We add roughly 4-6 minced garlic cloves to this and it makes the dish. Additionally, we've used ground turkey, beef, pork, chicken and bison. All are delish! I've also made it without rice and the results were the same as with. Lastly, we've also used Savoy, Napa, and the normal green cabbage, and again, all work great! Savoy is our favorite however.

jenn4 years ago

I used ground chicken and added cilantro. It was great. Tasted like a steamed dumpling so I made a quick dumpling sauce of soy, vinegar, and chili. It was perfect!

Julia Y20 hours ago

Made these vegetarian by swapping the pork for a mix of diced shitake mushrooms and half a block of crumbled firm tofu. Also added garlic and garlic chives. Used vegetarian broth too. Very easy and satisfying! Next time I'll double the ginger like others said (I meant to!) and add a little more soy sauce (and thus less salt). Yum!

Katie20 hours ago

I agree with others about doubling the ginger and adding fish sauce. I also added minced garlic and fried shallots to the stuffing. I added black vinegar, soy and chili crisp before serving to the broth. I wound up having to blanch more leaves because my cabbage wasn’t very large. Aside from some fine tuning flavor wise, the proportions and directions were spot on for a perfectly cooked main.

SK191182 months ago

Wow! This is delicious.Appreciate input from other cooks. Made as directed with these modifications: - regular cabbage; I couldn't find savoy - it was hard to peel the leaves off intact -ground chicken instead of pork -brown rice parboiled for 15 min in cabbage liquid (great suggestion!) -added garlic, fish sauce & cilantro to meat mixture I made the full recipe in advance; stored rolls & broth separately to reheat. Needs a vegetable on the side- next time will make Addictive Cabbage with extra!

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