Name: Egg Roll-Inspired Cabbage Rolls
Prep time: 45 min
Total time: 90 min
Ingredients: 1.25 cups water; 3 tablespoons tomato paste; 2 tablespoons rice vinegar; 2 tablespoons reduced-sodium soy sauce; 4 tablespoons hoisin sauce, divided; 2 tablespoons minced fresh ginger, divided; 4 cloves garlic, minced, divided; 0.5 teaspoon crushed red pepper; 2 tablespoons cornstarch; 12 large leaves savoy cabbage; 2 cups finely chopped broccoli; 1 pound lean ground pork; 1.5 cups cooked brown rice; 1 bunch scallions, sliced; 1 teaspoon toasted sesame oil

Prep Time:

45 mins

Additional Time:

45 mins

Total Time:

1 hr 30 mins

Servings:

6

Yield:

12 rolls

Nutrition Profile:

Dairy-Free Egg Free High-Protein Nut-Free

Jump to Nutrition Facts

What Is Savoy Cabbage?

Savoy cabbage on a marble surface — Carolyn Hodges

Savoy cabbage looks similar to green cabbage but has distinct ruffled leaves. It has a mild, sweet flavor. Savoy cabbage is perfect for roasting, braising, and making wraps, stir-fries and stuffed cabbage.

How to Prepare Savoy Cabbage Leaves for Stuffing

To prep savoy cabbage, remove 12 of the outermost leaves from a large head of cabbage, being careful to keep the leaves intact without tearing. Rinse them well. Trim off any thick woody stems with a sharp knife. Cook the leaves in boiling water for 1 to 2 minutes until they're softened and pliable.

How to Make the Egg Roll Filling

For the filling, you will need to prepare the ingredients before mixing. For the chopped broccoli, use some of the boiling water to blanch them briefly in a colander, then run the broccoli under cold water to stop the cooking process. For the brown rice, cook it beforehand on the stovetop or in an Instant Pot. Our recipe uses lean ground pork, but feel free to substitute it with ground turkey or tofu crumbles.

How to Stuff the Cabbage Leaves

Place 1/3 cup of filling over the bottom third of a softened cabbage leaf. Fold the bottom and sides over the filling and roll up. Place, seam-side down, in the prepared baking dish. Repeat with the remaining leaves and filling.

How to Bake the Cabbage Rolls

When all the cabbage leaves are stuffed, rolled and placed in the baking dish, pour the remaining sauce on top. Cover and bake for about 40 minutes, or until an instant-read thermometer inserted into the center of a roll registers 150°F.

Additional reporting by Jan Valdez

Ingredients

1 ¼ cups water
3 tablespoons tomato paste
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
4 tablespoons hoisin sauce, divided
2 tablespoons minced fresh ginger, divided
4 cloves garlic, minced, divided
½ teaspoon crushed red pepper
2 tablespoons cornstarch
12 large leaves savoy cabbage
2 cups finely chopped broccoli
1 pound lean ground pork
1 ½ cups cooked brown rice
1 bunch scallions, sliced
1 teaspoon toasted sesame oil

Directions

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Whisk water, tomato paste, vinegar, soy sauce, 2 tablespoons hoisin, 1 tablespoon ginger, 2 cloves garlic and crushed red pepper in a small saucepan. Whisk in cornstarch; bring to a simmer over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Remove from heat and set aside.
Meanwhile, bring a large pot of water to a boil. Add 4 cabbage leaves and cook, gently stirring, until softened, 1 to 2 minutes. Transfer to a rimmed baking sheet. Repeat with the remaining cabbage leaves. Place broccoli in a colander and pour the hot water over it. Refresh with cold water. Transfer to a large bowl. Add pork, rice, scallions, sesame oil, the remaining 2 tablespoons hoisin, 1 tablespoon ginger and 2 cloves garlic, and 3 tablespoons of the reserved sauce. Stir to combine well.
Place 1/3 cup filling over the bottom third of 1 softened cabbage leaf. Fold the bottom and sides over the filling and roll up. Place, seam-side down, in the prepared baking dish. Repeat with the remaining leaves and filling. Pour the remaining sauce over the rolls. Cover with foil and bake until an instant-read thermometer inserted into the center of a roll registers 150°F, about 40 minutes.

Equipment

9-by-13-inch baking dish

Nutrition Facts (per serving)

231	Calories
5g	Fat
28g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 rolls
Calories 231
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 4g	16%
Total Sugars 7g
Added Sugars 2g	4%
Protein 20g	41%
Total Fat 5g	6%
Saturated Fat 1g	7%
Cholesterol 45mg	15%
Vitamin A 1159IU	23%
Vitamin C 53mg	58%
Folate 68mcg	17%
Sodium 502mg	22%
Calcium 82mg	6%
Iron 2mg	12%
Magnesium 65mg	16%
Potassium 650mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.