Back to Pork-Stuffed Cabbage Rolls All Reviews for Pork-Stuffed Cabbage Rolls - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pork-Stuffed Cabbage Rolls Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Pork-Stuffed Cabbage Rolls

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Pork-Stuffed Cabbage Rolls

Pork-Stuffed Cabbage Rolls

Pork-Stuffed Cabbage Rolls

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Recipe Summary

prep: 20 mins total: 40 mins

Servings: 4

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

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.

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.

Reviews (4)

 Add Rating & Review     29 Ratings   5 star values:        8    4 star values:        5    3 star values:        11    2 star values:        5    1 star values:        0

Reviews (4)

Add Rating & Review     29 Ratings   5 star values:        8    4 star values:        5    3 star values:        11    2 star values:        5    1 star values:        0

Add Rating & Review

29 Ratings 5 star values: 8 4 star values: 5 3 star values: 11 2 star values: 5 1 star values: 0

29 Ratings 5 star values: 8 4 star values: 5 3 star values: 11 2 star values: 5 1 star values: 0

29 Ratings 5 star values: 8 4 star values: 5 3 star values: 11 2 star values: 5 1 star values: 0

  • 5 star values: 8 4 star values: 5 3 star values: 11 2 star values: 5 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       03/09/2014   These are delightful and delicious and tasty. They taste like a yummy asian cabbage dumpling treat. Really loved it.  

Martha Stewart Member     Rating: Unrated       01/06/2011   exactly what temperature is a warm oven? i would like to try the baked but not sure where to go with that?  

Martha Stewart Member     Rating: Unrated       01/05/2011   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.  

Martha Stewart Member     Rating: Unrated       02/19/2010   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.

    Martha Stewart Member

    Rating: 5 stars 03/09/2014

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

Rating: 5 stars

Rating: Unrated 01/06/2011

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

Rating: Unrated

Rating: Unrated 01/05/2011

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.

Rating: Unrated 02/19/2010

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.

All Reviews for Pork-Stuffed Cabbage Rolls

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork-Stuffed Cabbage Rolls

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest