- 1 large head cabbage
- 2 pound uncooked ground pork
- 2 cups cooked barley
- 2 garlic cloves, minced
- 1-1/2 cups chopped onion
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 to 3 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) tomato sauce
- 1/2 cup chili sauce
- 1 teaspoon soy sauce
- 1/8 teaspoon cayenne pepper
- Cook cabbage in boiling water just until leaves fall off head. Reserve 10 large leaves (save remaining cabbage for another use.) Combine pork, barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger salt and pepper; mix well. Spoon about 1/2 cup onto each cabbage leaf. Fold in sides, starting at an unfolded edge; roll up completely to enclose filling. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish.
- In a saucepan over medium heat, combine sauce ingredients; heat until sugar is melted and sauce is hot. Pour over rolls. Cover and bake at 350° for 80-90 minutes. Yield: 8-10 servings.
Reviews forSpicy Cabbage Rolls
"I love traditional cabbage rolls but these were absolutely delicious as well. Definately will make again!"
"excellent flavor profile"
"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."
"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!"
"Did you get an answer to your sauce question. I was planning on making them and had the same question. Thanks, Joan"
"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!!"