Ground pork often gets overlooked in recipes – ground beef is much more popular – but the lighter flavor of ground pork can make some amazing recipes too! We enjoy the Japanese-inspired flavors of the pork, mushroom, and vegetable stuffing inside this cabbage roll. Serving with the chicken and soy sauce broth makes the dish complete. Feel free to make the stuffing to your particular tastes by adding or removing vegetables and seasonings. Leave us a comment with your thoughts on the recipe, and what changes (if any) you made at home!
- 8 Cabbage
- 3/4 lb Ground Pork
- 4 Shitake Mushrooms (diced)
- 1/2 Yellow Onion (diced)
- 1 Carrot (diced)
- 1 clove Garlic (minced)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/8 tsp Ginger (optional)
- 2 cup Chicken Broth
- 1 Tbsp Soy Sauce
- 1 tsp Rice Vinegar (optional)
Wash the cabbage leaves, and place in boiling water. Cook the cabbage leaves for 4 minutes, then drain, pat dry, and set aside.
Make the filling by mixing the ground pork, mushrooms, onion, carrot, garlic, salt, black pepper, and ground ginger together. Divide into 8 even portions.
Put one portion of the pork mixture in the middle of each cabbage leaf. Fold in the sides, then roll the cabbage up from the bottom. Secure the rolls close with a toothpick.
Pour the chicken broth, soy sauce, and rice vinegar into a large pan. Quickly whisk together. Add the cabbage rolls into the pan, and simmer the cabbage rolls on low heat for 25-30 minutes, until the meat is cooked.
Serve by placing a cabbage roll in a bowl and spooning broth on top. Enjoy!