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Pork-Stuffed Cabbage Rolls

If you don't have a round wire rack (to use in step three), roll up aluminum foil, and shape it into a ring. Place the ring in the pan, and nest the plate on top.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Pork-Stuffed Cabbage Rolls

Source: Everyday Food, January/February 2004


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook's Note

Forming the rolls: Trim core from each softened cabbage leaf; place leaf in a bowl, then fill, fold over, and invert, seam side down.

Reviews (4)

  • tkayfree 9 Mar, 2014

    These are delightful and delicious and tasty. They taste like a yummy asian cabbage dumpling treat. Really loved it.

  • cdbaldwin 6 Jan, 2011

    exactly what temperature is a warm oven? i would like to try the baked but not sure where to go with that?

  • TGRAHAM31 5 Jan, 2011

    Another trick for the cabbage is to just pop the whole head in the freezer overnight.
    And thaw the morning you make the cabbage rolls. The freezer does the work of the boiling water.

  • marcella p 19 Feb, 2010

    you don't need to cook the whole cabbage, just cut away the leaves you need and blanch them - it will take you 3-4 minutes in all. Also, instead of steaming the finished rolls I like to bake them for 30 minutes in a warm oven - the juices get all caramelized and the broth shrinks down to a glaze. To make it more Italian, skip the preserve and substitute some of the meat with sausage, case removed and crumbled. I also like to add some shredded blanched cabbage leaves to the filling.

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