Spicy Asian Pork Cabbage Rolls are a spicy, Asian twist on traditional cabbage rolls! Use turkey, chicken, beef or even tofu if you prefer! Any leftovers freeze and reheat beautifully!
CABBAGE AND FILLING:
- Oil or non-stick cooking spray
- 1/4 cup soy sauce
- 1 large egg
- 2 tablespoons black sesame seeds
- 1 container (12-ounce) broccoli slaw
- 1 pound ground pork
- 1 large head green cabbage
- 4 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1 cup cooked brown rice
- 1 bunch of scallions, white and light green part only, chopped, divided
- 1 tablespoon Sriracha hot sauce (or to taste)
- 4 cloves garlic, minced
- 1 tablespoons minced ginger
- 1/4 cup soy sauce
- 3 tablespoons hoisin sauce
- 1 1/2 cups water
- 1/2 can (3 ounces) tomato paste
- 1 tablespoon rice vinegar
- 3 tablespoons brown sugar
- 2 tablespoons corn starch
- SAUCE: Whisk the sauce ingredients together in a small saucepan until the cornstarch dissolves. Bring to a boil. Reduce heat to medium-low and simmer 3 to 4 minutes or until thickened.
- Transfer 1/4 cup of the sauce to a bowl large enough to accommodate the filling you will be mixing up. Set remaining sauce aside to cool.
- ROLLS: Preheat oven to 400 degrees. Oil or spray a 13 x 9-inch baking dish. Set aside.
- Bring a pot of salted water to a boil. Remove 12 outer leaves from the head of cabbage, being careful not to tear or break the leaves.
- Place three leaves at a time in the boiling water and cook 1-2 minutes or until pliable. Transfer to a clean kitchen towel or paper towels to drain and cool. Repeat with the remaining leaves.
- Alternately, boil the entire head of cabbage and remove the leaves with a knife as they become pliable.
- Keep the water boiling and add the broccoli slaw. Drain immediately in a colander and cool under cold tap water. (You just want it softened slightly so it's easier to roll into the cabbage leaves.)
- Combine the broccoli slaw, pork, brown rice, all but 2 tablespoons of the scallions, garlic, ginger, soy sauce and egg in the bowl with the reserved sauce and mix well.
- Cut the thick vein out of each leaf of cabbage in an upside-down V-shape. Place 1/12th of the filling in the center of each cabbage leaf.
- Pull the bottom "flaps" up and over the filling, overlapping them slightly. Fold in the sides and roll up.
- Place in the prepared baking dish. Pour the remaining sauce over the rolls.
- Cover with aluminum foil and bake 45 to 50 minutes or until a thermometer inserted into the center of each roll registers 165 degrees. Let rest 5 minutes before serving.
- Spoon any sauce that settled in the bottom of the baking dish back over the rolls. Garnish with reserved 2 tablespoons scallions and sesame seeds.