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Pulled Pork Cabbage Roll

Flex your culinary skills with delicious Pulled Pork Cabbage Rolls. Tender pulled pork fills crisp cabbage leaves with protein and savory goodness. Enjoy this soulful fusion of two classic dishes.

Cooking time 1 hr
Preparation time Prep 15 min
Serves Serves 5

Ingredients

  • 1 medium green cabbage
  • 2–3 cups pulled pork
  • 1 cup cooked rice (white, brown, or jasmine)
  • 1 onion, finely diced, divided
  • 4 cloves garlic, minced, divided
  • ½ tsp. smoked paprika
  • Salt & black pepper to taste
  • 1 egg (optional—helps bind but not required)
  • 1 28 oz. can crushed tomatoes or tomato puree
  • ½ cup chicken broth
  • 1 tbsp. brown sugar
  • ½ tsp. red pepper flakes

Ingredients

  • 1 medium green cabbage
  • 2–3 cups pulled pork
  • 1 cup cooked rice (white, brown, or jasmine)
  • 1 onion, finely diced, divided
  • 4 cloves garlic, minced, divided
  • ½ tsp. smoked paprika
  • Salt & black pepper to taste
  • 1 egg (optional—helps bind but not required)
  • 1 28 oz. can crushed tomatoes or tomato puree
  • ½ cup chicken broth
  • 1 tbsp. brown sugar
  • ½ tsp. red pepper flakes

Directions

  1. Bring a large pot of water to a boil. Core the cabbage. Add whole cabbage and simmer 5–7 minutes until leaves soften. Peel off 10–12 large leaves and pat dry. Trim thick ribs with a knife so they fold easily.

  2. In a bowl, mix pulled pork, cooked rice, ½ of onion, ½ of garlic, smoked paprika, egg, salt, and pepper. Taste and adjust spices as needed.

  3. Lay out a cabbage leaf. Add ¼–⅓ cup filling near the base. Fold the sides in and roll like a burrito. Place seam-side down in a baking dish or Dutch oven.

  4. In a small saucepan, saute remaining onions in 1 tbsp. neutral oil until softened, 5-7 minutes, add garlic and cook 1 minute more. Add crushed tomatoes, chicken broth, brown sugar, and red pepper flakes, simmer until thickened and saucy, about 10-15 minutes.

  5. Pour it over the rolls. Make sure everything is coated.

  6. Cover tightly with foil or lid and bake at 350°F for 45–60 minutes until cabbage is tender and flavors have melded.

  7. Serve with cornbread and fresh parsley.

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