Recipe: Asian Cabbage Rolls with Spicy Pork

Recipe: Asian Cabbage Rolls with Spicy Pork

As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother's Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction.

It was the perfect antidote to a wet and sloppy snow day. I got to use my casserole dish to make something warm and comforting, without having to feel like a character out of Mad Men.

Just about every recipe in this book is highly adaptable depending on what you have in your kitchen. I adapted a few bits for the Asian Cabbage Rolls, but nothing serious. I made half the recipe with ground turkey and the other half with pork. Both were great, so I would suggest using whatever ground meat you happen to have, if this is a snow-day project for you, too.

I also wrapped some of the rolls with radicchio; since the purple leaves are more round than napa cabbage, they are generally easier to wrap and they also maintain a prettier color than the rather expired hue of cooked green cabbage. The trade-off is radicchio leaves are more of a pain to separate from each other.

These cabbage rolls take more than a cue from the spicy gingered pork inside Chinese dumplings. They're stuffed with the fresh flavors of cilantro, soy sauce, sesame, and scallion.

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• At Amazon: Not Your Mother's Casseroles by Faith Durand

(Images: Sara Kate Gillingham-Ryan)

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