Name: Thai Coconut Curry Cabbage Rolls
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Thai
Ingredients: 1 large green or savoy cabbage (12 large outer leaves); 500g ground pork; 100g (½ cup) jasmine rice, soaked; 3 cloves garlic, finely minced; 1 tablespoon fresh ginger, finely grated; 2 stalks lemongrass, very finely minced or 1 teaspoon lemongrass paste; 2 tablespoons red curry paste; 1 tablespoon fish sauce (or soy sauce); 2 tablespoons fresh cilantro, finely chopped; 2 kaffir lime leaves, very finely shredded (optional for filling); ½ teaspoon white pepper; 2 tablespoons neutral oil; 3 tablespoons red curry paste (for sauce); 400ml (1 tin) full-fat coconut milk; 300ml chicken stock; 2 stalks lemongrass, bruised; 4 kaffir lime leaves, torn; 1 thumb-sized piece of ginger, sliced; 2 tablespoons fish sauce; 1 tablespoon palm sugar or brown sugar; Juice of 1 lime; Fresh Thai basil or cilantro (to serve); Sliced red chili (to serve); Steamed jasmine rice or rice noodles (to serve)

Description

Thai coconut curry cabbage rolls are stuffed cabbage leaves filled with spiced pork and jasmine rice, simmered in a rich coconut curry sauce.

Ingredients

Scale

1 large green or savoy cabbage (12 large outer leaves)
500g ground pork
100g (½ cup) jasmine rice, soaked
3 cloves garlic, finely minced
1 tablespoon fresh ginger, finely grated
2 stalks lemongrass, very finely minced or 1 teaspoon lemongrass paste
2 tablespoons red curry paste
1 tablespoon fish sauce (or soy sauce)
2 tablespoons fresh cilantro, finely chopped
2 kaffir lime leaves, very finely shredded (optional for filling)
½ teaspoon white pepper
2 tablespoons neutral oil
3 tablespoons red curry paste (for sauce)
400ml (1 tin) full-fat coconut milk
300ml chicken stock
2 stalks lemongrass, bruised
4 kaffir lime leaves, torn
1 thumb-sized piece of ginger, sliced
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
Juice of 1 lime
Fresh Thai basil or cilantro (to serve)
Sliced red chili (to serve)
Steamed jasmine rice or rice noodles (to serve)

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Instructions

Soak the rice. Cover the jasmine rice with cold water and soak for 30 minutes. Drain thoroughly and set aside.
Prepare the cabbage leaves. Bring a large pot of water to a boil. Cut out the tough core from the base of the cabbage. Peel off 12 large outer leaves and blanch 3-4 leaves at a time for 1-2 minutes until pliable. Transfer to ice water to stop cooking.
Make the filling. Combine ground pork, soaked rice, garlic, ginger, minced lemongrass, red curry paste, fish sauce, cilantro, kaffir lime leaves, and white pepper in a bowl. Mix until combined. Fry a small amount to taste for seasoning.
Roll the cabbage. Place a leaf flat, add filling, fold, and roll tightly but gently. Repeat with all leaves.
Build the curry sauce. Heat oil in a pot, add red curry paste, and stir-fry until fragrant. Gradually add coconut milk and other liquid ingredients, stirring to combine.
Simmer the rolls. Nestle cabbage rolls seam-side down into the sauce. Bring to a gentle boil and then simmer covered for 35-40 minutes.
Finish and serve. Remove aromatics, stir in lime juice, and serve with sauce ladled over the rolls and garnished with basil or chili.

Notes

These rolls taste even better the next day. Refrigerate overnight and reheat gently before serving.

Prep Time: 35 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmering
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 7g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 21g
Cholesterol: 55mg