Ingredients with Measurements:
- 1 large head of cabbage
- 1 lb ground pork
- 1 cup cooked rice
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken broth
- 2 tbsp cornstarch
- 2 tbsp cold water
Special equipment needed:
- Large pot
- Mixing bowl
- Spoon
- Sharp knife
- Cutting board
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil. Add the cabbage and cook for 5-7 minutes or until the leaves are soft and pliable. Drain and let cool.
3. In a mixing bowl, combine the ground pork, cooked rice, green onions, garlic, soy sauce, sesame oil, ginger powder, salt, and black pepper. Mix well.
4. Carefully remove the leaves from the cabbage, one at a time, and place them on a cutting board. Cut off the thick part of the stem at the bottom of each leaf.
5. Spoon a small amount of the pork mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll up tightly.
6. Place the stuffed cabbage rolls in a baking dish, seam side down.
7. In a separate bowl, whisk together the chicken broth, cornstarch, and cold water until smooth. Pour the mixture over the cabbage rolls.
8. Cover the baking dish with foil and bake for 45-50 minutes or until the cabbage is tender and the filling is cooked through.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 17g
Protein: 22g
Sodium: 890mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- Ground beef or ground turkey can be substituted for ground pork.
- Brown rice or quinoa can be substituted for white rice.
- Chopped onions can be substituted for green onions.
- Chicken or vegetable broth can be substituted for chicken broth.
Variations:
- Add chopped mushrooms or shredded carrots to the filling mixture.
- Use Napa cabbage instead of regular cabbage.
- Top the stuffed cabbage rolls with tomato sauce before baking.
Tips and tricks:
- Use a sharp knife to remove the stem from the cabbage leaves to avoid tearing.
- Make sure the filling is tightly packed inside the cabbage rolls to prevent them from falling apart.
- If the cabbage leaves are too small, overlap two leaves to make a larger one.
Storage instructions:
Leftover stuffed cabbage can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed cabbage rolls in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 2-3 minutes or until heated through.
Presentation ideas:
Arrange the stuffed cabbage rolls on a platter and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
If the cabbage leaves are too tough to roll, blanch them for a few more minutes until they are soft enough to roll.
Food safety advice:
Make sure the filling is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed cabbage is a traditional dish in many cultures, including Chinese, Polish, and Jewish.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese