Cabbage Rolls Recipe
Napa cabbage rolls filled with ground pork, mushroom, and ginger. Served with house dumpling sauce. (Gluten & Shellfish Free)
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Ingredients
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Filling and Cabbage
Method
Preparation and Cooking
- 1
Prepare the Cabbage Leaves
Bring a large pot of water to a boil. Carefully remove the core from the Napa cabbage and gently peel off 12 leaves. Blanch the leaves in boiling water for about 2-3 minutes until they are soft and pliable. Remove and drain on paper towels.
- 2
Make the Filling
In a mixing bowl, combine the ground pork, chopped mushrooms, grated ginger, minced garlic, chopped green onions, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 3
Roll the Cabbage
Take one cabbage leaf and place about 2 tablespoons of the filling near the base of the leaf. Fold the sides over the filling and roll it up tightly from the base to the tip. Repeat this process for all the leaves and filling.
- 4
Cook the Cabbage Rolls
In a large skillet, add a little water and place the cabbage rolls seam side down. Cover and steam for about 15-20 minutes on medium heat until the pork is cooked through and the rolls are heated.
- 5
Serve
Serve the cabbage rolls hot with your favorite house dumpling sauce for dipping.
