Hakka Stuffed Cabbage Rolls (客家卷心菜卷)
Hakka Stuffed Cabbage Rolls are a traditional dish in Hakka cuisine, featuring flavorful ground pork and vegetable filling wrapped in tender cabbage leaves. This dish is a comforting and satisfying meal that is perfect for family gatherings or special occasions.
Ingredients
- 1 head of cabbage
- 1 pound ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/2 cup cooked rice
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) tomato sauce
Instructions
- Bring a large pot of water to a boil. Carefully remove the cabbage leaves, keeping them whole, and blanch them in the boiling water for 2-3 minutes. Remove and drain on paper towels.
- In a bowl, combine the ground pork, onion, garlic, carrot, cooked rice, soy sauce, salt, and black pepper. Mix well.
- Place a spoonful of the pork mixture onto each cabbage leaf and roll them up, tucking in the sides to enclose the filling.
- Place the cabbage rolls seam side down in a large pot. Pour the tomato sauce over the rolls and add enough water to cover them.
- Cover the pot and simmer over low heat for 1 hour, or until the cabbage is tender and the filling is cooked through.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 18g
- Fat
- 12g
Supplies
Large pot Bowl Knife Cutting board
Tools
Pot Spoon Tongs
Serving suggestions
Serve the Hakka Stuffed Cabbage Rolls with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a vegetarian option, replace the ground pork with finely chopped mushrooms and tofu for the filling.
Cost
$15