These savory pork rolls are the ultimate healthy comfort meal! They’re AIP, Paleo, Whole30 & Top 8 friendly.
These delightful pork rolls have quickly become a hit in my household. Not only are they healthy and simple to make, but they also make delicious leftovers. You can use any type of green cabbage for this recipe. The trick to removing the leaves without damage is to first boil the head of cabbage in water. Once the head has softened, gradually cut away each individual outer leaf, stuff with the ground pork mixture, then wrap it up like a burrito. Stack the rolls in an oven-proof pot or Dutch oven with a lid. Top the rolls off with chicken broth, bring everything to a boil on the stove, then bake. The outcome is a savory (and healthy) comfort meal that will have you coming back for more!
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Ingredients
- 1lb pork
- 1 large head of green cabbage
- Shredded carrot
- Finely chopped shallot
- Cilantro
- Coconut aminos
- Freshly grated ginger
- Chicken broth
- Salt
See recipe card for quantities.
Instructions
- Heat the oven to 350F and bring a large pot of salted water to a boil.
- Add ground pork, carrot, shallot, cilantro, coconuts aminos, ginger & salt to a large mixing bowl and combine well.
- Stab a fork in the stem of the cabbage. Once the water boils add the head of cabbage (handle of fork sticking out of the water) and cook for 3-5 minutes until the outer leaves have softened. Remove the cabbage to a strainer and cut off the outer tender leaves. Allow the freshly removed leaves to cool slightly. Add the remainder of the head back in the water to continue softening. Repeat with remaining cabbage leaves.
- After the leaves are cool enough to handle, place a leaf on a flat surface with the stem at the bottom. Add a couple of tablespoons of the pork mixture to the bottom third of the leaf. Pull the stem end over the meat mixture then fold the right and left sides over before tightly rolling to the very top like a burrito. Repeat with the remaining cabbage and pork filling. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof saucepan.
- Pour the chicken broth over the cabbage rolls and bring to a boil on the stove. Once boiling, cover and transfer to the oven. Bake for 40 minutes, or until the meat mixture is cooked through. Serve cabbage rolls topped with broth and additional coconut aminos, if desired.
Hint: Stab a fork in the stem of the cabbage before dunking the head into boiling water to soften the leaves. This gives you a handle to add/remove the head of cabbage from the hot water. Every couple of minutes, remove the head from the water with the fork and cut off the outer soft leaves.
Recipe
Ginger Pork Cabbage Rolls
Ingredients
- 1 lb ground pork
- 1 large head of cabbage (Savoy, Napa, Green)
- 2 tablespoon shredded carrot
- 2 tablespoon shallot
- 2 tablespoon cilantro
- 1 tablespoon coconut aminos
- 1 teaspoon freshly grated ginger
- ¼ teaspoon salt
- 2 cups chicken broth
Instructions
- Heat the oven to 350F and bring a large pot of salted water to a boil.
- Add ground pork, carrot, shallot, cilantro, coconuts aminos, ginger & salt to a large mixing bowl and combine well.
- Stab a fork in the stem of the cabbage. Once the water boils add the head of cabbage (handle of fork sticking out of the water) and cook for 3-5 minutes until the outer leaves have softened. Remove the cabbage to a strainer and cut off the outer tender leaves. Allow the freshly removed leaves to cool slightly. Add the remainder of the head back in the water to continue softening. Repeat with remaining cabbage leaves.
- After the leaves are cool enough to handle, place a leaf on a flat surface with the stem at the bottom. Add a couple of tablespoons of the pork mixture to the bottom third of the leaf. Pull the stem end over the meat mixture then fold the right and left sides over before tightly rolling to the very top like a burrito. Repeat with the remaining cabbage and pork filling. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof saucepan.
- Pour the chicken broth over the cabbage rolls and bring to a boil on the stove. Once boiling, cover and transfer to the oven. Bake for 40 minutes, or until the meat mixture is cooked through. Serve cabbage rolls topped with broth and additional coconut aminos, if desired.
Notes
- Stab a fork in the stem of the cabbage before dunking the head into boiling water to soften the leaves. This gives you a handle to add/remove the head of cabbage from the hot water. Every couple of minutes, remove the head from the water with the fork and cut off the outer soft leaves.
- Wrap each leaf up like a burrito. Do not worry about ripping them. If the bottom won’t soften, cut off the hardest portion before rolling.
- When reheating the leftovers, add additional chicken broth to taste.
