Lunch / Dinner
Asian Cabbage Rolls
Nutritionally rich and delicately flavored, napa cabbage lends itself to a wide variety of culinary creations. Here it’s wrapped around a savory Asian-inspired filling. Native to China, napa cabbage, also known as Chinese or celery cabbage, has a mild, sweet flavor that’s often described as a cross between cabbage, celery, and iceberg lettuce. This hearty vegetable is available year-round, though it grows best in cooler weather when the days are short. And like most cabbage, it’s low in calories and high in vitamin C.
When it comes to cooking, napa cabbage is versatile and widely used in Asian dishes. It’s also the main ingredient in the trademark Korean dish, kimchi [KIHM-chee]. Use the leaves to roll up a boldly flavored pork filling for a combination that resembles a pot sticker and a steamed egg roll with a host of Chinese flavors. And like pot stickers, these rolls are cooked in a savory broth. When served with a side of rice, the cabbage rolls make a complete, easy, and delicious dinner.
Ingredients
FOR THE CABBAGE ROLLS, COMBINE:
ROLL:
FOR THE SAUCE, WHISK:
Test Kitchen Tip
You can make the sauce and filling, and build the rolls in the morning, but wait until you’re ready to bake them to pour the sauce over the top.
Instructions
Preheat oven to 400°.
For the cabbage rolls, combine pork, mushrooms, ¾ cup rice, edamame, cilantro, scallions, carrot, 2 Tbsp. soy sauce, 1 Tbsp. oil, garlic, 1 Tbsp. ginger, salt, and pepper flakes.
Roll cabbage leaves with a rolling pin until the stem end is flat, smooth, and pliable.
Scoop ⅓ cup pork mixture onto the stem end of each flattened leaf. Starting at the stem end, roll up each leaf, folding in the sides as you roll. Arrange each roll, seam side down, in a 3-qt. baking dish.
For the sauce, whisk together broth, vinegar, ¼ cup soy sauce, chili garlic sauce, 1 Tbsp. ginger, 1 Tbsp. oil, brown sugar, and cornstarch; pour over cabbage rolls in dish. Tightly cover dish with foil.
Bake cabbage rolls until an instant-read thermometer inserted into the center of a roll in the center of the dish registers 160°, 30–35 minutes. Serve rolls with additional cooked rice and drizzle with sauce.
Using a rolling pin, gently roll each leaf to flatten and smooth it so the stem ends are pliable.
For an accurate reading, insert a thermometer into the center of a roll in the center of the dish.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 436
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 61mg 20%
Sodium 1255mg 52%
Carbs 27g 9%
Fiber 7g 28%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.