Pork And Tofu Cabbage Rolls

(tap measurement to shuffle units)

(tap text to cross out step)

• Step 1

  Bring a large pot of water to a boil. Separate Napa cabbage leaves and blanch them for 1–2 minutes until pliable. Pat dry and set aside.

  • 1 head napa cabbage (600 g)
• Step 2

  In a large bowl, combine ground pork, crumbled tofu, garlic, chives, soy sauce, sesame oil, ginger, and salt. Mix well.

  • 1 lb ground pork (454 g)
  • 1 pack tofu, drained and crumbled (400 g)
  • 3 clove garlic, minced (9 g)
  • 1/2 cup chives, chopped (15 g)
    (or green onions)
  • 5 tbsp soy sauce (83 g)
  • 1 tbsp sesame oil (24 g)
  • 2 tsp ginger, minced (4 g)
  • 1/2 tsp salt (3 g)
• Step 3

  Let the filling sit for 20 minutes to allow flavors to meld.
• Step 4

  Place a spoonful of filling onto a cabbage leaf. Roll and fold the leaf to seal the filling.
• Step 5

  Either steam the cabbage rolls for 15 minutes in a steamer basket over simmering water, or pan-sear them in a large skillet with oil over medium heat for 3-4 minutes per side until golden brown and the filling is cooked through.
• Step 6

  Garnish with sesame seeds and additional chopped green onion.

  • sesame seeds
  • green onion