Gingery Cabbage Rolls With Pork and Rice Recipe (2024)

Made these with a few changes. We eliminated the kosher salt and added 1 tsp. of fish sauce. Doubled the ginger. We scattered 12 peeled garlic cloves around the rolls before adding the broth. We drizzled the cooked rolls with sesame oil and chili oil. They are very tasty, and we are looking forward to the leftovers.

We make this dish every other week it seems. It's that good. We add roughly 4-6 minced garlic cloves to this and it makes the dish. Additionally, we've used ground turkey, beef, pork, chicken and bison. All are delish! I've also made it without rice and the results were the same as with. Lastly, we've also used Savoy, Napa, and the normal green cabbage, and again, all work great! Savoy is our favorite however.

I used ground chicken and added cilantro. It was great. Tasted like a steamed dumpling so I made a quick dumpling sauce of soy, vinegar, and chili. It was perfect!

These are so delicious - a family favorite, even with my 3-year-old. They taste just like pork dumplings and are super easy to make. My one change from the recipe is that I chop up any remaining cabbage leaves that are too small to use for wraps and add them to the filling for a little more veggie presence (and so we don’t waste any cabbage). Amazing every time.

These are great! One caveat: I love salt as much as the next guy, but I’m going to reduce the salt level next time. 1-1 1/2 tsp instead of two. Combined with the soy sauce, that should be the right amount of seasoning.

Make your life easier and skip the blanching by pulling the cabbage leaves apart and then freezing them overnight. Let them thaw and then roll. Mine were done in 30 minutes with a 10-minute rest to get any sides (ramen noodles) or garnishes ready.

I love this ( and other ) stuffed cabbage recipes... but I have an easier way to soften the leaves. Put the entire head of Savoy cabbage in a steamer and steam it until it's flexible. Each leaf comes off without breaking and is easily folded and rolled.

So this is basically an pork Asian variation of Gołąbki .. or gowumpky as my kids called it but i used cheap chop meat ...

This is a phenomenal recipe. I heeded the advice above and reduced salt to 1 1/2 tsp Diamond Crystal, added 1tsp Red Boat fish sauce, and substituted Coconut Secret coconut aminos for soy sauce 1:1. Everybody in my home cleaned their plates and was excited for the leftovers. The other thing I did was double the recipe and froze a dozen assembled, but uncooked for a later easy weeknight meal. I will try and report back on how that comes out.

I wanted to use a short grain brown rice for this, so I parboiled it (using the leftover cabbage water) for 15 minutes before mixing onto the pork. Worked perfectly!

Repeat note. I made it again and this could be my favorite NY Times recipe. Don’t change anything! It is so satisfying to roll up the little logs which stay together beautifully. This is an easy recipe despite what one thinks when faced with stuffing cabbage. Thank you Sue Li.

I have made my own version of these for years. I don’t use the rice when my son is eating low carb. And I pan fry them before adding the stock, so the cabbage gets browned and crispy, like a fried dumpling. We call them “notstickers.”

I keep a cabbage in the freezer at all times. When I want to make stuffed cabbage, I defrost it and cut out the core. The leaves just fall off, flexible and ready to stuff.

Added loads more ginger, a couple garlic cloves, chili flakes, and some Maggi. I also chopped the leftover cabbage head and added it to the pork mixture. Really, really good.

These were delicious! I followed some of the comments and added a tsp of fish sauce in place of some of the soy. I also nudged smashed garlic cloves between the cabbage rolls before adding the garlic and it perfumed everything beautifully. I baked mine in a casserole dish, and didn’t bring it to a boil before hand, but baked it covered with foil for around an hour and it was delicious. Drizzled with sesame oil at the end and topped with Chili Garlic Sauce. Delicious.

I blanche the cabbage head whole and peel the leaves off one by one- I feel I get better untorn leaves that way. Three and then dunk again and peel off. Makes it so much easier.

Love this recipe. Have made it many times. If I can’t find savoy cabbage at the grocery it is great with regular green cabbage. I have also made it with ground beef instead of ground pork just because that is what I had on hand. Equally delicious. I have also minced some of the left over cabbage and added it to the filling.

I didn’t know I would love these so much! Tender and delicious. Subs: used 1 tablespoon fish sauce, less soy sauce, and no salt. Sliced leftover cabbage very thinly and salted & squeezed out water. Only used 1 pound pork. Still had leftover mixture that is now in the freezer. Used Arborio rice (amazing). Used leftover blanching liquid bouillon for broth; could add miso even more broth because it’s delicious.

Used Napa cabbage and it worked well

I followed the recipe as written. The result was underseasoned and underwhelming. If I were to make it again, I’d comb the comments for add-ins that add flavor and color.

This is really delicious- my only comment is that my rice wasn’t completely cooked by the end of the cooking time - I kind of enjoyed the slight crunch but I would have rather it been fully cooked. I ended up using Whole Foods 365 brand sushi rice. It’s the only short grain rice I could find.

Are you supposed to put uncooked rice in the filling?!

This is one of the best things I have made in a long time for a weeknight dish. It’s a new go-to. I did double the ginger and serve with chili crisp and a dumpling vinegar sauce on the side. I wouldn’t change a thing.

Overall, it was tasty but it was just too bland to our liking. I may need to mix with jalapeño peppers if I make this again.

So so, I thought Napa cabbage was too thin for this. Decided Chinese flavor

These are easy and delicious! I recommend only cooking the cabbage leaves for 1 minute to keep the crunch but allow for folding. 2 minutes is too long.

Can these be made and cooked in a steamer? Oven conked out, but these sound delicious!

I made this for dinner with friends yesterday. Everyone loved it! I had found a beautiful Savoy Cabbage in store here last week and that’s what I used. I added about 1/2 a cup of leftover chopped cabbage and about 2 T. of homemade fermented tofu. I had 10 extra oz. of pork and added that too, so I got 14 cabbage rolls. This recipe is definitely a keeper! So good!

I made these today absolutely delicious I followed with the 12 cloves of garlic around the rolls . I also added more chicken stock 28 oz and cooked in the oven @ 350 for 2 1/2 hrs. Served with drizzled sesame oil and oil with chili flakes . Also used normal cabbage they were excellent!

Tried this for first time tonight. Napa cabbage. Ground pork. Like others, I skipped the rice but added about 1 cup plus of chopped cabbage to the pork mixture. Heavy handed on the ginger (I cheated by using refrigerated "paste" tubes). Otherwise followed pretty close to original. This was really good. We are 'calorie' conscious. Skipping rice lowers significantly but obviously can't get away from the pork fat content. But not too bad. Definite keeper!