Think of these verdant cigar-shaped beauties as a cross between Polish gołąbki and classic steamed dumplings. In place of the dumpling skin is a tender steamed cabbage leaf that houses a flavorful pork and shrimp filling imbued with ginger, garlic, and plenty of aromatics. The filling gets tightly rolled into a log shape, then steamed until cooked through. Served with a simple dipping sauce, the rolls are decidedly moreish, perfect for serving to a crowd.
While using a steamer basket makes quick work of cooking them, you can make a DIY version by placing a colander directly in a pot with about an inch of simmering water or coiling up a piece of foil to prop up a heatproof plate. Depending on the size of your setup, just note that you might have to cook the rolls in multiple batches.
Recipe information
Total Time
1 hour 40 minutes
Yield
14–16 Servings
Ingredients
Cabbage Rolls
Sauce and Assembly
Preparation
Cabbage Rolls
Step 1
Pour water into a large pot to come about halfway up sides; bring to a boil. (You can use the same pot for steaming, so make sure it fits your steamer basket if needed.) Using a paring knife, remove tough, paler core from 1 large head of green cabbage (about 3 lb.) by cutting on a diagonal about 2" deep around stem, leaving remaining head intact; discard. Add cabbage, core side down, to pot (it should be submerged by about two thirds); cover and cook 10 minutes. Using tongs, transfer to a rimmed baking sheet and let sit until cool enough to handle.
Step 2
Peel off leaves one at a time, taking care not to tear. You will need about 16 large leaves. (If center leaves are difficult to remove, cook cabbage another 5 minutes.) Cover pot; keep water at a boil over high heat, if using to steam rolls.
Step 3
Mix 1 bunch scallions, finely chopped, 6 garlic cloves, finely grated, one 3" piece ginger, peeled, finely chopped, 1 lb. ground pork, 1 lb. shrimp, peeled, deveined, finely chopped, 3 Tbsp. soy sauce (not low-sodium), 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. sugar, and 1 Tbsp. toasted sesame oil in a large bowl. Place a cabbage leaf flat on a surface with stem end facing you. If bottom end is tough or thick, trim off about 1". (You can finely chop, lightly salt, and squeeze out excess moisture from up to 1 cup cooked cabbage scraps and add to filling.) Place ¼ cup filling about 1" from bottom and form into a 2½"-long barrel shape. Fold left and right sides of leaf over, then tightly roll up from bottom to make a cigar-shaped package. Repeat with remaining leaves and filling. Arrange rolls, seam side down, in a single layer in steamer basket and cover.
Step 4
Working in 2 batches if needed, uncover pot if using; place basket over pot and steam cabbage rolls until filling is cooked through (it should be firm, opaque, and slightly lightened in color), 11–13 minutes. Let cool 5 minutes.
Sauce and Assembly
Step 5
Meanwhile, stir one 1" piece ginger, peeled, cut into matchsticks, 1 garlic clove, finely grated, ¼ cup soy sauce (not low-sodium), ¼ cup unseasoned rice vinegar, 1 Tbsp. sugar, and ½ tsp. toasted sesame oil in a small bowl to combine.
Step 6
Serve cabbage rolls with sauce.
