Ingredients
Scale
- 1 large head of Green Cabbage (approx. $1.50)
- 1 lb Ground Pork or Ground Chicken (approx. $4.00)
- 2 cups Cooked White Rice (approx. $0.50)
- 3 cloves Garlic, minced ($0.25)
- 1 tablespoon Fresh Ginger, grated ($0.25)
- 3 Green Onions, chopped ($0.50)
- 3 tablespoons Soy Sauce ($0.30)
- 1 tablespoon Sesame Oil ($0.40)
- 1 Egg, lightly beaten ($0.25)
- 1/2 teaspoon Black Pepper ($0.05)
- Optional: Sriracha or Sweet Chili Sauce for serving ($1.00)
Instructions
- Step 1: Soften the Cabbage Leaves. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head using a sharp knife. Submerge the whole head of cabbage into the boiling water for about 3 to 5 minutes. As the outer leaves soften and turn translucent, peel them off one by one with tongs and set them aside on a paper towel to drain. You will need about 12 to 16 large leaves. Trim the thick woody vein from the back of each leaf so they are easier to roll.
- Step 2: Mix the Savory Filling. In a large mixing bowl, combine the ground pork, cooked white rice, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, black pepper, and the beaten egg. Use your hands or a sturdy spoon to mix everything thoroughly until the ingredients are evenly distributed. The egg acts as a binder, while the rice absorbs all the delicious juices from the meat and aromatics during the cooking process.
- Step 3: Roll and Steam. Lay a cabbage leaf flat on your workspace. Place about 2 to 3 tablespoons of the filling near the stem end of the leaf. Fold the sides inward and roll the cabbage up tightly, just like a burrito. Place the rolls seam-side down in a steamer basket or a large skillet with a small amount of water. Cover tightly and steam over medium heat for about 20 minutes, or until the meat is fully cooked through. Serve hot with an extra drizzle of soy sauce or spicy chili oil.
- Cook Time: 50 minutes