Spicy Cabbage Rolls Recipe

4.5 12 6
Spicy Cabbage Rolls Recipe
Spicy Cabbage Rolls Recipe photo by Taste of Home
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Spicy Cabbage Rolls Recipe

Read Reviews
4.5 12 6
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min.

Ingredients

  • 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
  • SAUCE:
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup chili sauce
  • 1 teaspoon soy sauce
  • 1/8 teaspoon cayenne pepper

Directions

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

Nutritional Facts

1 each: 306 calories, 14g fat (5g saturated fat), 61mg cholesterol, 819mg sodium, 26g carbohydrate (10g sugars, 5g fiber), 21g protein.

  • 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
  • SAUCE:
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup chili sauce
  • 1 teaspoon soy sauce
  • 1/8 teaspoon cayenne pepper
  1. 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.
  2. 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.
Originally published as Spicy Cabbage Rolls in Taste of Home October/November 1996, p9

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Reviews forSpicy Cabbage Rolls

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tt2b123 User ID: 1638440 249531
Reviewed Jun. 17, 2016

"excellent flavor profile"

MY REVIEW
danielleylee User ID: 4484886 12297
Reviewed Sep. 17, 2014

"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."

MY REVIEW
rinshin User ID: 1384577 37388
Reviewed Feb. 3, 2014

"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."

MY REVIEW
dzm388 User ID: 724894 28739
Reviewed Apr. 7, 2013

"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."

MY REVIEW
Lexi0145 User ID: 5572553 12296
Reviewed Nov. 4, 2010

"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"

MY REVIEW
Simone65 User ID: 5194784 12295
Reviewed Jul. 15, 2010

"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."

MY REVIEW
XOBasia User ID: 3504396 28184
Reviewed Aug. 26, 2009

"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!"

MY REVIEW
hokenson User ID: 2582900 37470
Reviewed Aug. 5, 2009

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

MY REVIEW
ProblemChild User ID: 3731049 21280
Reviewed May. 21, 2009

"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!!"

MY REVIEW
dzm388 User ID: 724894 12294
Reviewed Mar. 14, 2009

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

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