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Spicy Cabbage Rolls Recipe

Spicy Cabbage Rolls Recipe photo by Taste of Home

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This delightfully delicious recipe came from my Aunt Helen. I serve it alongside ham or turkey for the holidays or on its own with a salad and rolls.—Darlene King, Estevan, Saskatchewan

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Spicy Cabbage Rolls Recipe

Prep: 20 min. Bake: 1 hour 20 min.

Yield: 8-10 Servings

20 80 100

Ingredients

1 large head cabbage
2 cups cooked barley
2 garlic cloves, minced
1-1/2 cups chopped onion
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
2 to 3 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground pork
SAUCE:
1 can (15 ounces) tomato sauce
1/2 cup chili sauce
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon cayenne pepper

Directions

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish.
In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 306 calories, 14 g fat (5 g saturated fat), 61 mg cholesterol, 819 mg sodium, 26 g carbohydrate, 5 g fiber, 21 g protein.

Originally published as Spicy Cabbage Rolls in Taste of Home October/November 1996, p9

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Spicy Cabbage Rolls

Spicy Cabbage Rolls

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Reviewed on Apr. 07, 2013 by dzm388

There is supposed to be 1/4 cup packed brown sugar in the sauce (I still have the original magazine!). We love this! My husband does not like the sweet type of sauce so this is perfect. I leave out the ginger, personal pref. I have used rice in place of the barley. When the direction says "large" cabbage, no kidding. 10 leaves from a regular sized cabbage will use about 1/2 the filling! I chop the leftover cabbage and put it in bottom of the baking dish, putting the rolls on top.

Reviewed on Nov. 04, 2010 by Lexi0145

It is missing the amount of sugar needed in the sauce or the kind. I made this from the book but no longer have it so just guessed and tasted as I went. Lexi0145

Reviewed on Jul. 15, 2010 by Simone65

Too much ginger. Didn't much care for the barley in it even though we love barley. Sauce was good I used hot salsa instead of the chili sauce. I will make my regular rolls with rice but will use the sauce recipe.

Reviewed on Aug. 26, 2009 by XOBasia

I didn't put any sugar in the sauce and thought it was delicious....just heated it through and poured over. Great change on the filling using the barley instead of the usual rice. Loved it!

Reviewed on Aug. 05, 2009 by hokenson

Did you get an answer to your sauce question. I was planning on making them and had the same question. Thanks, Joan

Reviewed on May. 21, 2009 by ProblemChild

This recipe looks great! For those who've tried making it already I have a question about the sauce. It says in the directions to heat the sauce until the sugar melts but I don't see any sugar in the ingredients (except for the tablespoon of dark sugar in the meat mixture). Could you tell me how much & what type of sugar you added to the sauce. Thanks!!

Reviewed on May. 21, 2009 by ProblemChild

Reviewed on Mar. 14, 2009 by dzm388

Terrific recipe! My husband does not like sweet tomato sauces, he loved this!

Reviewed on Oct. 26, 2008 by Kelli F.

These cabbage rolls are so good! I love the barley. I use 1 pound ground beef and 1 pound ground pork. I spoon about 1/3 cup meat mixture onto cabbage leaf, making about 15-20 servings. I also double the sauce because I use 2 dishes. Yum!

Reviewed on Mar. 18, 2008 by dabble67

I am soooo happy to have found this recipe online. I used to be a subscriber many years ago around 1996 and this is the best cabbage roll recipe I have ever had! I love anything sweet and spicy and I love barley. Its one recipe that I had misplaced so thanks for having it on here!!!