Pork and Shrimp Cabbage Rolls

• servings: 14 servings
• total time: 1 hour 40 minutes

Ingredients

1 large head of green cabbage (about 3 lb.)

1 bunch scallions, finely chopped

6 garlic cloves, finely grated

1 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

1 Tbsp. toasted sesame oil

1 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

½ tsp. toasted sesame oil

Directions

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.

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.

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.

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.

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.

Serve cabbage rolls with sauce.