Spicy Asian Pork and Cabbage Rolls with Ginger-Soy Glaze

Spicy Asian Pork Cabbage Rolls offer a vibrant, flavor-forward take on classic cabbage rolls. Tender cabbage leaves are filled with ground pork, ginger, garlic, scallions and savory Asian seasonings, then baked in a sweet‑spicy hoisin-tomato sauce for a restaurant-quality meal that’s surprisingly simple to prepare on weeknights. These rolls pair wonderfully with roasted or glazed vegetables and a crisp cucumber salad for a balanced dinner.

“I’ve been cooking for 50 years, and this recipe is just about my all-time favorite! Thank you so much!”

Traditional Eastern European cabbage rolls (often called golumpki) are one of the world’s great comfort foods. This recipe modernizes that classic by introducing Asian flavors—Sriracha for heat, hoisin for depth, and soy for umami—while keeping the familiar, cozy structure of a stuffed cabbage roll.

Ground pork keeps the filling juicy and budget-friendly, but you can substitute ground turkey, chicken, beef or even firm tofu if you prefer a different protein. Brown rice in the filling stretches the mixture and adds a pleasant texture.

How to prepare cabbage leaves for stuffing

Removing and softening cabbage leaves can be done two ways:

1. Peel off about 12 outer leaves and blanch them in salted boiling water until pliable. This method requires care to avoid tearing the leaves.
2. Boil the whole head and remove leaves as they loosen and become pliable. This is faster, but leaves you with a partially cooked remaining head that should be used quickly (or it will develop a strong fermented smell if stored tightly for more than a day or two).

If you plan to use the remaining cabbage right away in a soup or stir-fry, the second method is convenient. For either method, drain the blanched leaves on towels and let them cool slightly before stuffing.

How to make Spicy Asian Pork Cabbage Rolls

• Cut a V-shaped notch from the base of each cabbage leaf to remove the thick central vein; this creates flexible “flaps” that make rolling easier.
• Briefly blanch a handful of broccoli slaw in the same boiling water to soften it slightly, then cool under cold running water and drain.
• Mix the filling: combine ground pork, blanched broccoli slaw, cooked brown rice, most of the chopped scallions, minced garlic, minced ginger, soy sauce, a beaten egg and a portion of the prepared sauce until evenly combined.
• Place about 1/12th of the filling on each cabbage leaf, fold the bottom flaps over the filling, tuck the sides in and roll tightly. Arrange rolls in a lightly oiled 13 x 9-inch baking dish.
• Whisk the sauce ingredients in a small saucepan (water, tomato paste, soy sauce, hoisin, brown sugar, rice vinegar, Sriracha, garlic, ginger and cornstarch). Bring to a boil, reduce to a simmer and cook until slightly thickened. Reserve a small portion for mixing into the filling, then pour the remaining sauce over the assembled rolls.
• Cover with foil and bake at 400°F (200°C) for 45–50 minutes, or until an internal thermometer reads 165°F (74°C). Let rest 5 minutes, then spoon any sauce from the dish back over the rolls and garnish with the reserved scallions and sesame seeds.

Tip: If you don’t want to waste leftover tomato paste, freeze it in small portions (1–2 tablespoons) in zipper bags. The frozen pieces pop out easily when needed for future sauces or soups.

These rolls deliver bright, layered flavors—sweet, salty, savory and spicy—wrapped in a tender cabbage leaf. They reheat and freeze very well, making them ideal for meal planning.

Leftovers: Cool completely, store in an airtight container and refrigerate for up to 3 days or freeze for 1–2 months. Reheat gently in the oven, toaster oven or microwave.

For more great cabbage recipes, try:

• Italian Stuffed Cabbage Rolls
• Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
• Roasted Cabbage Steaks with Mustard Vinaigrette
• Baked Cabbage Wedges
• Russian Cabbage Soup (Shchi)

Spicy Asian Pork Cabbage Rolls

Bold, flavor-packed cabbage rolls filled with juicy ground pork, ginger, garlic, broccoli slaw and rice, baked in a sweet-spicy hoisin-tomato sauce. Ideal for meal prep and weeknight dinners.

Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1 hr 20 mins

Servings: 6

Ingredients

Sauce

• 1 1/2 cups water
• 1/2 can (3-ounce) tomato paste
• 1/4 cup soy sauce or tamari
• 3 tablespoons hoisin sauce
• 3 tablespoons brown sugar
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon Sriracha, or to taste
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch

Cabbage and Filling

• Oil or nonstick cooking spray
• Salt
• 1 large head green cabbage
• 1 (12-ounce) container broccoli slaw
• 1 pound ground pork (or substitute turkey, chicken, beef or tofu)
• 1 cup cooked brown rice
• 1 bunch scallions, white and light green parts only, chopped and divided
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1/4 cup soy sauce
• 1 large egg, beaten
• 2 tablespoons black sesame seeds (for garnish)

Instructions

Sauce

1. Whisk all sauce ingredients together in a small saucepan until the cornstarch dissolves. Bring to a boil, then reduce heat and simmer 3–4 minutes until thickened.
2. Transfer 1/4 cup of the sauce to a bowl for the filling and set the remaining sauce aside to cool.

Cabbage and Filling

1. Preheat oven to 400°F (200°C). Lightly oil a 13 x 9-inch baking dish.
2. Bring a pot of salted water to a boil. Remove 12 outer leaves from the cabbage, taking care not to tear them.
3. Blanch three leaves at a time for 1–2 minutes until pliable. Drain on towels and cool. Repeat with remaining leaves, or boil the whole head and remove leaves when they soften.
4. Keep the water boiling and briefly blanch the broccoli slaw; drain and cool under cold water so it’s softened but not soggy.
5. Combine broccoli slaw, ground pork, brown rice, all but 2 tablespoons of the scallions, garlic, ginger, soy sauce, beaten egg and the reserved 1/4 cup sauce. Mix thoroughly.
6. Cut the thick vein from each cabbage leaf in an upside-down V shape. Place about 1/12th of the filling in the center of each leaf.
7. Fold the bottom flaps up over the filling, fold in the sides and roll tightly. Arrange rolls in the prepared baking dish and pour the remaining sauce over them.
8. Cover with foil and bake 45–50 minutes, or until the center of a roll reaches 165°F (74°C). Let rest 5 minutes before serving.
9. Spoon any sauce that collected in the baking dish over the rolls and garnish with the reserved scallions and sesame seeds.

Notes

Substitutions:

• Ground beef, turkey or chicken work well as alternatives to pork.

Tips:

• Broccoli slaw is usually found near prepped produce; it’s shredded broccoli stems, cabbage and carrots.
• Hoisin flavor varies by brand—choose one you like. Lee Kum Kee tends to be balanced without a strong five-spice note.
• Unseasoned rice vinegar (sometimes labeled “natural”) contains no added salt or sugar.

Make-ahead:

• Assemble up to 12 hours ahead, keeping safety guidelines for fresh ground meat in mind.

Freezer-friendly:

• Bake, cool fully, portion and freeze in airtight containers for 1–2 months. Thaw in the refrigerator and reheat in an oven, toaster oven or microwave.

Nutrition

Serving: 1 | Calories: 387 kcal | Carbohydrates: 35 g | Protein: 20 g | Fat: 19 g

Values are estimates and can vary with brands and portion sizes. Adjust for dietary needs.

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