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Spicy Cabbage Rolls

Spicy Cabbage Rolls
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
8-10 ServingsPrep: 20 min. Bake: 1 hour 20 min.

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;
© Taste of Home 2013

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Spicy Cabbage Rolls (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013