Best Pork Stuffed Cabbage Rolls Recipes

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EASY PORK-STUFFED CABBAGE ROLLS



Easy Pork-Stuffed Cabbage Rolls image

I remember having this for our local high school (Hawaii), school lunch. This was always made with ground pork and the gravy poured over white rice. Also, for added heat, I use tabasco sauce on the cabbage rolls. Delicious!

Provided by MasakoHI

Categories     Pork

Time 3h45m

Yield 10-12 cabbage rolls, 4-6 serving(s)

Number Of Ingredients 6

1 large head of cabbage
1 1/2 lbs ground pork
2 large eggs
3/4 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce

Steps:

  • Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
  • Make filling:.
  • Mix together, the ground pork, eggs, salt and pepper.
  • Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
  • Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
  • Serve over white or brown rice.

Nutrition Facts : Calories 581.3, Fat 38.1, SaturatedFat 14, Cholesterol 265.8, Sodium 1195.7, Carbohydrate 9.2, Fiber 1.9, Sugar 5.3, Protein 48.5

ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB



Oriental Pork and Shrimp Stuffed Cabbage Rolls--Low Carb image

These are cabbage rolls stuffed with an oriental pork and shrimp filling. You can eat these out of hand if they aren't to tender or with a fork. Serve with duck sauce, Chinese hot-mustard sauce, and/or the soy dipping sauce included with the recipe. Enjoy. Try my Recipe #381941 on the side =) The carbs in the nutritional info is from the water chestnuts. You can leave them out to reduce the majority of the carbs. It adds 22 carbs per serving. Click the extended info link under the info to see in depth info :)

Provided by Chele B

Categories     Lunch/Snacks

Time 45m

Yield 8 rolls, 4 serving(s)

Number Of Ingredients 17

1 head napa cabbage
2 -3 cups chicken broth
4 garlic cloves, finely chopped (you can grate or use a press )
1 inch chunk fresh ginger, peeled and grated plus
1 small chunk ginger, thinly sliced
6 scallions, thinly sliced (reserve 1 Tablespoon for dipping sauce)
1/2 lb medium-small shrimp, tails and shells removed, deveined and roughly chopped
1 (8 ounce) can water chestnuts, drained
1/2 lb ground pork
1 egg
1 cup shredded carrot
1/4 cup sherry wine
2 tablespoons chili paste (or you can use a few pinches of red pepper flakes)
4 tablespoons sesame oil, divided
4 tablespoons soy sauce, divided
1 lime zest and juice
2 tablespoons sugar-free honey (you can use regular honey)

Steps:

  • Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
  • Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
  • Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
  • Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
  • Blot the leaves dry and reserve.
  • To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
  • Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
  • Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
  • Return the rolls to the large, lidded skillet.
  • Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
  • While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

Nutrition Facts : Calories 533.3, Fat 28.1, SaturatedFat 7.1, Cholesterol 216.7, Sodium 1607.6, Carbohydrate 22.4, Fiber 3.3, Sugar 5.9, Protein 34

SWEET AND SOUR BRAISED PORK STUFFED NAPA CABBAGE ROLLS



Sweet and Sour Braised Pork Stuffed Napa Cabbage Rolls image

So, as much as we love Irish food (did we mention our obsession with Irish Soda bread?), we challenged Chef Ivan Flowers to deliciously incorporate our Maui Maid Teriyaki Marinade into some traditional Irish flavors. Well, he knocked it out of the park. If you use our All Natural Teriyaki Marinade, this recipe is gluten free!

Provided by MauiMaidTeri

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 head napa cabbage
1 lb fresh ground pork
1 (12 ounce) can whole san marzano tomatoes
1 small sweet onion, finely chopped
2 tablespoons pureed garlic
1/4 cup white vinegar
1/4 cup sugar
2 cups Chardonnay wine
2 cups cooked white rice
1/4 cup all natural maui maid teriyaki marinade
2 tablespoons olive oil
2 tablespoons mascarpone cheese
2 lemons, juice of
2 tablespoons sweet chili sauce
2 teaspoons chopped fresh tarragon

Steps:

  • Place cabbage in salted boiling water for 8 minutes with lemon juice.
  • Remove cool and separate into individual leafs. Make sure to slice middle ridge so the leaf is totally flat for rolling, reserve.
  • Heat a large sauté pan with olive oil over medium heat.
  • Place onions in pan and sweat for 7 minutes.
  • Add pork and sauté for another 10 minutes making sure to break up pork with a spoon as you sauté.
  • Add garlic puree and cook till garlic is caramelized.
  • Now add Teriyaki sauce and reduce till mixture has reduced.
  • Drain off excess liquid and cool mixture at room temperature.
  • Add cooked rice along with mascarpone cheese and chopped fresh tarragon. Combine well.
  • Take a tablespoon of mixture and place in cabbage leaf, roll tightly to form a cabbage burrito roll.
  • The Sauce.
  • Pulse tomatoes with the liquid in a blender for 20 seconds.
  • Add tomatoes to a pot along with vinegar, sugar, white wine and sweet chili sauce and reduce by 1/3.
  • Place cabbage rolls in a baking dish and cover with liquid by two thirds.
  • Cover with aluminum foil and place in a 350F degree oven for 25 minutes.
  • Serve in a bowl and drizzle sauce over cabbage.

PORK-STUFFED CABBAGE ROLLS



Pork-Stuffed Cabbage Rolls image

In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 40m

Number Of Ingredients 10

1 small head green cabbage (2 pounds), cored
12 ounces lean ground pork
1 slice white sandwich bread, crumbled
1 medium carrot, shredded
3 scallions, trimmed and thinly sliced
2 tablespoons tomato paste
2 tablespoons apricot preserves
1/2 cup reduced-sodium canned chicken broth
1/2 teaspoon dried sage
Coarse salt and ground pepper

Steps:

  • In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
  • In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
  • In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

Nutrition Facts : Calories 303 g, Fat 18 g, Fiber 3 g, Protein 16 g

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