Vietnamese Pork in Savoy Cabbage

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 68.7

Total Fat: 4.9 g
Cholesterol: 16.3 mg
Sodium: 418.4 mg
Total Carbs: 1.8 g
Dietary Fiber: 0.3 g
Protein: 4.3 g

View full nutritional breakdown of Vietnamese Pork in Savoy Cabbage calories by ingredient

Introduction

Makes 20 small cabbage rolls Makes 20 small cabbage rolls

Number of Servings: 20

Ingredients

ROLLS

Cabbage, savoy, 20 leaves

Pork, lean ground, raw, 16 oz

Water chestnuts, 1/4 cup chopped

Scallions 3 tbsp minced

Garlic, 2 clove minced

2 Tbsp minced mint leaves

Ginger Root, 1 1.2 tsp minced

Lemon Juice, 1 1/2 tsp

1/4 tsp Chinese hot chili oil

Granulated Sugar, 1/4 tsp

Salt, 1 tsp

SAUCE:

Soy Sauce, 1/3 cup

Granulated Sugar, 1 tsp

Lemon Juice, 3 Tbsp

Ginger Root, 1 1/2 tsp

Chinese Hot Chili Oil 1/4 tsp

Garlic, 1 clove minced

Cilantro, 1 1/2 tsp

Mint, 1 1/2 minced leaves

Directions

Drop cabbage leaves into boiling water and cook 1-2 minutes or until pliable. Immediately plunge into cold water to stop cooking.

Use a trivet or crumble a large sheet of foil into bottom of cooker to keep rolls out of liquid. Cut a "V" from stem of cabbage leaf: remove tough portion.

In a medium bowl, combine pork, water chestnuts, garlic, onions, mint, ginger, lemon juice, chili oil, sugar, and salt. Place about 1 1/2 tablespoons pork mixture in center of each cabbage leaf. Roll to enclose mixture. Place on trivet or foil, seam side down, stacking if necessary. Cover and cook on low 5-6 hours.

Meanwhile, make sauce: Bring all sauce ingredients to a boil in a small sauce pan over medium heat, stirring constantly. Reduce heat and simmer 2-3 minutes. Remove cabbage rolls to a serving dish. Pour sauce over rolls.

Number of Servings: 20

Recipe submitted by SparkPeople user LINDYTHALIA.