Pork Cabbage Rolls
These cabbage rolls are extremely easy to make and deliver loads of flavor. Boiling the cabbage ahead of time makes it more pliable and easy to wrap. Using savoy cabbage boosts flavor, but you could make these with any kind of cabbage you like. Add sesame seeds for extra earthiness.
- Savory Cabbage Leaves - 10
- Ground Pork - 1/2 Lb
- Minced Onion - 1/2
- Minced Garlic Clove - 1
- Coconut Aminos - 2 Tablespoons
- Rice Vinegar - 2 Tablespoons
- Almond Meal - 2 Tablespoons
- Egg (Beaten) - 1
- Chicken Broth
Put the cabbage leaves in a large bowl. Pour boiling water into the bowl, covering the cabbage. Let it set for up to 5 minutes then remove and set aside to cool.
In a medium mixing bowl, add the pork, onion, garlic, ginger, coconut aminos, vinegar, almond meal, and egg. Use your hands to combine the ingredients.
Form 10 meatball-sized pork balls and set aside.
Place one pork ball onto the center of one cabbage leaf. Fold the sides of the leaf over the ball and tuck them underneath. Repeat with remaining pork balls and cabbage leaves.
Pour enough chicken broth into a stock pot to reach about 1-inch deep. Carefully place the cabbage rolls in the stock pot.
Cover with a tight-fitting lid and turn to medium heat. Cook for 20 to 25 minutes.