Pork-Stuffed Cabbage Rolls

Prep Time:
20 mins
Total Time:
40 mins

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


  • 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

  • ½ cup reduced-sodium canned chicken broth

  • ½ 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.

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