Cabbage-Wrapped Pork Rolls
Tender napa cabbage leaves embrace a savory pork filling, creating a comforting homestyle dish. These little bundles are steamed until juicy and aromatic, perfect for family dinners.
Story
These cabbage rolls are a beloved comfort food in northern China, where hearty, vegetable-wrapped dishes shine during cold months. The cabbage leaves steam into buttery tenderness while the pork filling stays juicy and flavorful.
Ingredients
ground pork
300g
napa cabbage leaves (large, tender)
12 leaves
green onions
3 stalks, finely diced
egg
1 large
light soy sauce
2 tablespoons
sesame oil
1 teaspoon
five-spice powder
1/2 teaspoon
salt
to taste
vegetable oil
1 tablespoon
Instructions
1
Prepare the cabbage
Blanch the cabbage leaves in boiling water for about 30 seconds until they become pliable. Drain and set aside to cool slightly. Trim the thick center ribs so leaves can be rolled easily.
2
Make the filling
In a large bowl, combine ground pork, diced green onions, egg, soy sauce, sesame oil, five-spice powder, and a pinch of salt. Mix until the mixture becomes slightly sticky and well combined.
3
Assemble the rolls
Place about 2 tablespoons of filling near the bottom of each cabbage leaf. Fold the sides inward, then roll from bottom to top into a compact bundle. Arrange seam-side down in a steaming basket or shallow dish.
4
Steam until cooked
Steam over boiling water for 20-25 minutes until the pork is fully cooked through and the cabbage is tender. The internal temperature should reach 74°C (165°F).
5
Serve warm
Drizzle with a little extra soy sauce or sesame oil if desired. Serve hot as a main dish with steamed rice.
