|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 9g||31%|
|Total Sugars 15g|
|Vitamin C 130mg||648%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Depending on where you are in the world, cabbage rolls may be filled with meat, rice, chopped vegetables, mushrooms, and spices. The cabbage rolls may be steamed, baked or simmered and served with a sauce. The sauce can be sour cream, yogurt, tomato-based or made with lingonberry jam.
In Vietnam, cabbage rolls are served in broth. In most recipes, the meat-filled cabbage leaves are simmered in water until the rich flavors of the meat and the subtle sweetness of the cabbage permeate the cooking liquid. We prefer to use homemade broth instead of water.
"Fans of cabbage rolls will enjoy this comforting dish. Next time I'll add more fish sauce, ginger and chiles to the filling and the broth to enhance the Vietnamese flavors. For perfect-looking rolls, use the large outer leaves from two heads of cabbage as the inner leaves tend to be small and hard to roll." — Danielle Centoni
1 large head green cabbage, cored
14 to 18 thin scallions, trimmed
14 ounces (400 grams) ground pork, with at least 20 percent fat
3 ounces (100 grams) shrimp, minced
6 large shallots, or 2 large red onions, finely chopped
1 to 2 medium carrots, finely chopped
4 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons fish sauce, more to taste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, or to taste
8 to 10 cups vegetable broth, preferably homemade
Gather the ingredients.
Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes.
Carefully pull them off with tongs and lay them on a baking sheet lined with a kitchen towel. Continue boiling the cabbage and removing its leaves in layers as they soften until you have 14 to 18 whole large leaves. Let cool. Remove the remaining head of cooked cabbage from the pot and reserve for another use.
Keep the water on a low boil. You will use it again later.
With a paring knife, remove the hard ribs from the center of the cabbage leaves. Cut the very large leaves in half lengthwise. The cabbage leaves are now ready to be used as wrappers.
Blanch the scallions in the reserved boiling water until wilted, about 30 seconds. Rinse under cold water until cool. Set aside to drain on kitchen towels.
Combine the pork, shrimp, shallots, carrots, garlic, and cilantro, fish sauce, salt, and pepper in a large bowl.
Lay a cabbage leaf flat on a work surface. Place 1 1/2 to 2 tablespoonfuls of filling at the center of the leaf.
Fold the long sides in toward the filling, and then roll away from you to enclose the filling.
Tie the cabbage roll with a scallion. Repeat until all the cabbage leaves are stuffed and tied.
Bring the broth to a boil in a large pot. Gently lower the cabbage rolls into the pot one by one. When the broth comes to a boil, lower the heat to low. Cover, and simmer until the filling is cooked through, 10 to 15 minutes.
Divide the broth and rolls between bowls and serve.
The number of rolls this recipe yields will depend on the amount of filling you use in each. Plan on having a few extra cooked cabbage leaves on hand to use all the filling.
- Swap vegetable broth for chicken broth.
- Change the ratio of pork to shrimp, as long as they both weigh 17 ounces total.
- Serve with a light drizzle of rice vinegar for brighter flavor.
How to Store
Refrigerate any remaining rolls and broth in an air-tight container and consume within 3 days.
What are some favorite Vietnamese dipping sauces?
Popular Vietnamese dipping sauces include fish, lemongrass, chili, and peanut sauce.