Spicy Asian Pork Cabbage Rolls
- Preheat oven to 400 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. Carefully remove 12 outer leaves from cabbage; set aside. Finely chop enough of the remaining cabbage to measure 6 cups. Transfer chopped cabbage to a colander; sprinkle with salt. Set colander in a sink and let stand for 30 minutes. Meanwhile, trim away the heavy vein off the back of each cabbage leaf so it's even with the rest of the leaf. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or just until limp.
- In a large bowl combine egg, cooked rice, mushrooms, soybeans, snipped cilantro, carrot, green onion, pickled ginger, soy sauce, and sesame oil. Add ground pork; mix well. Squeeze excess water from chopped cabbage; stir cabbage into pork mixture.
- Place about 1/2 cup of the pork mixture on the stem end of each cabbage leaf. Fold in sides and roll up leaf to enclose filling. Place cabbage rolls, seam sides down, in the prepared baking dish. Pour Asian Braising Sauce over cabbage rolls.
- Bake, covered, for 20 minutes. Bake, uncovered, for 15 to 20 minutes more or until an instant-read thermometer inserted in the centers of cabbage rolls registers 165 degrees F. If desired, garnish each serving with cilantro sprigs.
Asian Braising Sauce
- In a medium bowl combine tomato sauce, hoisin sauce, rice vinegar, honey, tomato paste, soy sauce, oyster sauce, and Sriracha sauce.
Nutrition Facts (Spicy Asian Pork Cabbage Rolls)
- Per serving:
- 248 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 54 mg chol.,
- 1378 mg sodium,
- 37 g carb.,
- 8 g fiber,
- 18 g sugar,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet