- 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
- 1 can (15 ounces) tomato sauce
- 1/2 cup chili sauce
- 1 teaspoon reduced-sodium soy sauce
- 1/8 teaspoon cayenne pepper
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Spicy Cabbage Rolls
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Nice change to a traditional stuffed cabbage. The chili sauce, soy and ginger added a good asian flavor to the dish. We did use fresh ginger instead of ground. I love that the barely added some whole grain goodness as well.
I saw soy sauce in the sauce and in the filling which made me choose this recipe. Not only soy sauce but also barley instead of rice. I halved the filling recipe and doubled the sauce. Instead of ground ginger, I used about 1/2 tsp grated fresh ginger. For sauce I added about 1/4 C white wine and I did not heat the sauce since there was no point in that. I also placed 2 slices of bacon on top before baking. Loved the filling. I love how it was loose compared to rice and I thought the use of pork was very good. Next time I plan on mixing pork and beef. This recipe is worthy of repeats. Perfect with buttered noodle and green salad.
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.
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
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.