Healthy Ingredient Recipes Healthy Grain Recipes Healthy Rice Recipes Healthy Brown Rice Recipes Egg Roll-Inspired Cabbage Rolls 4.6 (5) 5 Reviews Skip takeout and try these egg roll-inspired cabbage rolls! Savoy cabbage leaves are stuffed with egg roll filling and baked in a flavorful soy-hoisin tomato sauce. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on November 25, 2022 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Instagram Jessica Ball, M.S., RD, has been with EatingWell for three years and works as the associate nutrition editor for the brand. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email 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? 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 Rate it Print Nutrition Facts (per serving) 231 Calories 5g Fat 28g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved