Asian/Korean-Inspired Cabbage Rolls
Serves 8
40 mins prep
105 mins cook
145 mins total
This recipe features Asian/Korean-inspired cabbage rolls, leveraging a clever kitchen hack of freezing and thawing cabbage to make the leaves easier to peel and work with. The rolls are filled with a flavorful mixture of ground beef, pork, rice, and aromatics, then baked in a savory tomato-gochujang sauce until tender.
0 servings
Bring the cabbage out of the freezer to thaw at least 2 hours before cooking. Preheat oven to 400F. In a large bowl, combine ground beef, ground pork, half the minced garlic, scallions, grated kiwi, soy sauce, rice vinegar, half the brown sugar, sesame oil, sesame seeds, and white rice. Mix until just evenly incorporated. Set aside. In another large bowl, combine the puréed tomatoes, ginger, other half of the garlic, other half of the brown sugar, and gochujang. In a baking dish, lay about half the sauce. Set the other half aside. With the thawed cabbage, peel off 8-10 leaves. Lay them down on a clean cutting board. Stuff each cabbage leaf with about 1/3 cup of the meat mixture, then roll up like mini burritos. Place them into the baking dish with the sauce. When they’re all in, spoon the rest of the sauce on top. Bake for about 1.5-2 hours, until the meat and rice is cooked through. Serve with fresh scallions on top. Enjoy immediately!
