Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Think of these cabbage rolls as a healthier riff on classic Chinese egg rolls! Cabbage leaves stand in for the traditional fried wonton wrappers, but we promise they won't be missed. It's worth it to make this better-than-takeout Chinese recipe at home. Feel free to substitute ground turkey or tofu crumbles for the pork in this recipe.

Carolyn Casner
Source: EatingWell.com, May 2020

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Recipe Summary test

active:
45 mins
total:
1 hr 30 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • 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 degrees F, about 40 minutes.

Nutrition Facts

231 calories; protein 20.4g; carbohydrates 28.2g; dietary fiber 4.4g; sugars 6.9g; fat 4.8g; saturated fat 1.4g; cholesterol 44.9mg; vitamin a iu 1159.3IU; vitamin c 52.6mg; folate 67.6mcg; calcium 82mg; iron 2.2mg; magnesium 65.4mg; potassium 649.7mg; sodium 502.3mg; added sugar 2g.
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/22/2021
These were really tasty, though a bit labor intensive with having to cook the cabbage, make the sauce and then stuff and roll the cabbage. I also mistakenly forgot to separate the hoisin sauce so accidentally doubled it in the sauce and spilled a ton of chili flakes into the sauce, but it was still pretty good! I'm thinking this would be good gift food to bring to friends (e.g., new moms), and a good way to sneak in veg for kids since you don't even taste the broccoli. I bet water chestnuts would go really well with this too for some added crunchy texture.... Definitely recommend this recipe! Read More
Rating: 5 stars
05/27/2020
These were delicious. I tried them with both pork and with turkey and I liked them almost equally -- maybe a bit better with the pork. Read More