Pork and Vegetable Cabbage Rolls
These fusion cabbage rolls combine seasoned ground pork, fresh vegetables, and Asian aromatics in a simple tomato sauce, finished with a crispy fried egg for added richness and comfort.
These fusion cabbage rolls combine seasoned ground pork, fresh vegetables, and Asian aromatics in a simple tomato sauce, finished with a crispy fried egg for added richness and comfort.
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Core the head of cabbage by cutting around the stem. This will help the leaves come off more easily.
Place the cabbage leaves in a pot of boiling water and cook for a few minutes until they become soft and pliable. Set aside.
In a large bowl, combine the ground pork, chopped white onion, finely chopped carrot, and chopped chives.
Season the meat mixture with soy sauce, oyster sauce, sesame oil, minced garlic, salt, pepper, and optional MSG.
Using your hands, mix the filling until everything is well combined.
Take a softened cabbage leaf and place a small ball of the pork filling in the center.
Tuck in the sides of the cabbage leaf and roll it up tightly. Repeat with the remaining filling and leaves.
Heat avocado oil in a large pan or pot over medium-high heat.
Carefully place the cabbage rolls in the hot pan, seam-side down, to crisp them up slightly.
Pour the can of tomato sauce over the rolls, then add about half a can of water.
Cover the pan, reduce the heat, and let the cabbage rolls simmer for about 30 minutes.
Serve the cabbage rolls in a bowl, spooning extra tomato sauce over the top.
Optionally, top with a fried egg and a sprinkle of chopped green onions before serving.
Store finished rolls in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet or microwave. Freeze uncooked rolls for up to 3 months; thaw in the fridge overnight before cooking.
Yes, assemble the rolls up to 24 hours ahead, refrigerate covered, then simmer in sauce just before serving. You can also freeze uncooked rolls for up to 3 months.
Boil the whole head for 5–8 minutes until outer leaves are pliable, then carefully peel them away one at a time. Trim the thick center rib to make rolling easier.
Yes, ground beef works well and gives a richer flavor; ground chicken is leaner but slightly drier. Adjust soy and oyster sauce to taste with either substitute.
No, but it's traditional in this fusion style and adds richness. You can skip it, use a soft-boiled egg, or substitute with a drizzle of sesame oil.
