Get the FREE recipe for Sue Li’s Gingery Cabbage Rolls: https://nyti.ms/4n7IJno
Sue Li’s cabbage rolls, filled with savory pork, rice and ginger, are the ultimate comfort food — the cozy vibes are off the charts. When assembling, you can fold the cabbage leaf onto itself like a burrito. And don’t worry if the leaves tear. If there are any leftovers, reheat them with more chicken broth. The rolls are good the day they are made, but even better the next.
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“When I’m thinking
about a recipe, I do think about how
it looks visually. Sometimes I’m like,
no, taste matters more. But here, look at
how pretty this is. You’re going to want to make
this for a dinner party.” [MUSIC PLAYING] “Hi, I’m Sue. I’m in the New York Times
Cooking Studio kitchen today, and I’m going to make you
my gingery cabbage rolls. You like a cabbage
roll, right? Everyone likes a cabbage roll. If I see it on the menu,
I’ll always order it. It just sounds so comforting. And you know that whoever made
it took apart the cabbage, blanched it, stuffed it
and simmered it, and took a moment for it to be
brought to your table. Once you start to get
in the rhythm of rolling and make them into the
perfect little burrito babies, the reward at the
end is so comforting. It’s one of my
favorite things to eat. You really can use
any green cabbage, but I love a savoy cabbage. It’s so beautiful. If you’re going to spend time
making something like this, you should use something
that is also very pleasing to the eye. First, you’re going
to cut the bottom. You really just want 12
leaves, the largest leaves. And when you’re separating
the leaves, it’s O.K. if it tears a little bit. If it’s giving you trouble,
just trim a little bit more off the end. I love the sound. Look at this. It’s so pretty. It’s just so fun to see
something like this. This is nature. Next, we’re going to blanch
the cabbage leaves so they get a little tender, just a quick
dip in the hot water so that we can roll them. Woo! O.K. In the recipe, I said
use 4 leaves at a time. Really, it’s just so that you
don’t get nervous, you know? But I’m not nervous right
now, so I’m going to put all of them in. Let it hang out for
a couple minutes. Anytime you put a leafy
green in hot water, the color actually
also brightens. It’s so pretty. I love it. So I’m going to pull this out. This is just so we can have
it soft like a burrito, like a tortilla. So I’ve just put the
leaves in the colander, and it’s draining,
with a bowl underneath. And I’m going to let it cool. I know that in
my instructions, I tell you to put it on
the towel-lined plate. You can do that as well. We have a little more
equipment in the studio kitchen, so I can do this. In the filling, we’re
going to mix ground pork. This is a really
nice ground pork. It’s from a butcher, and it’s
a mix of lean and fatty pork. It’s going to be so delicious. And if you’re able to get
that, then you should. If not, regular
pork is great, too. You want to use raw
rice because you want it to absorb the flavors, right? If you use cooked
rice in this, it would get a little gummy. I think it can work with
other grains of rice. Brown rice might need
a little more broth, or maybe soak it
ahead of time. But you can use
any rice, whatever rice is accessible to you. Just try it. We’re ready to roll. Let’s roll the rolls. This is the prettiest
leaf of them all. I love it so much. And you’re going to take
about a 1/4 cup of filling, and just roll it
up like a burrito. You tuck over the filling. Tuck two sides in. Then you tuck it into the pan. Just like that. This is good. You can see I tore this. Don’t worry. Look, it’s like
it never happened. The way I’m tucking
in the cabbage leaves, it’s all the same Sides Are
down, meaning like this part. This is the seam side. And then I’m just going to put
it in the pan so it’s facing down. We’re using a
tall-sided skillet, which is actually one of my
favorite types of skillets to work in. But you can use a Dutch oven
if you have that at home. But basically,
you want something with tall sides and
a lid that fits well. I think what’s happening for
me right now is the core is a bit long and hard. So if you want to, go
ahead and cut off the core. We’re not perfect. But guess what? Seam side down, the
broken side down. O.K.? You didn’t see that. If you also happen to
end up with more filling, the cabbage leaves themselves
are very forgiving. You can just take them
apart, again, and just add a little more. And just roll it back up. See? No problems. Add 2 cups of chicken broth. You want to heat it up
starting on the stove, just, like, medium-high. People do think cabbage
rolls are old-school, but look at how
sexy these look. They’re so beautiful. They’ve come to a boil. Take them to the oven. We’re going to bake the
cabbage rolls at 375 degrees for about 45 minutes. And they are ready. Let’s take it out. Be careful. It’ll be hot. Ta-da. Look at them. Look at these little babies. Oh, they smell so good. So we’re going to drizzle
some sesame oil on top, just another extra touch. I would pick the darkest leaf. Guess what? It’s just perfect. And then I would choose the
next color because it’s nice to have an ombré. I’m salivating. So the broth, I think, is
going to be the best part. It’s chicken broth infused
with the ground pork, ginger, scallions, soy sauce. You see the rice is
plumped up, but not mushy. Too big. [LAUGHS] Mm-hmm. The combination of the pork,
the chicken, and the ginger just makes the perfect
mouth flavor bomb. And the cabbage
leaves are so tender. The sesame oil at the end,
the last finishing touch, just brings it all together.” [MUSIC PLAYING]
40 Comments
im having a terrible day and this video absolutely turned it around…. love u sue li
Sue Li is one of the best. More of her, please!
Love this – I will make it for Sunday dinner!
These look out of this world, and with that flavor combo I just KNOW they're delicious! I'll have to try out the recipe ASAP
I love that Sue Li love’s beautiful plant foods and their colors… as good as the making and eating of this dish! Thank you… yum all around!!
What a great tutorial. Sue Li truly LOVES this dish and wants you to enjoy it as much as she does!
cabbage rolls are one of my top picks, whenever I can get them in the oden section at 7-11 (in TW) 🤤
Sue! I was just thinking about her. Glad to see her here.❤
Sue Li rules. Also great outfit.
So filling. Fill me up.
I've never thought of cabbage rolls as sexy but you've changed my mind
Gołąbki 😌
Amazing presentation
thank you !
Girl those are literally gołąbki
Omg it's like Chinese sarma(le)!
Love love this recipe!!
They look delicious. I have not had them since I was a little girl. I will try your recipe!🎉🎉🎉❤
New recipe unlocked, thank you!
I learned an Asian cabbage roll recipe from my mom that's tasty using nappa cabbage with gyoza filling and cooked in a light gingery chicken broth with shitake mushrooms 😋
It's stuffed cabbage, it's not "like a burrito"
Be serious 🤷🏻
Not going to lie, I used to clueless with my meals until I read ‘The Secret Art of Effortless Cooking’. This cookbook has over 100 recipes and it’s crazy how nobody is talking about it more.
Looks delicious and easy to make it 😋
What if i don't have any oven? Can i just cook it the stove?
Your ingredients are over the screen!!
List them on screen!! Otherwise we are lost!!😂
Is anyone else secretly pleased that the pan looks well-used? I love that. 😌
In South Africa we make a spicy tomato base sauce and put the cabbage meatball rolls in and serve it with rice. We call it grandma or old person under the blanket. (Ouma onder die kombers)
If you use green cabbage you cannot peel the leaves without it ripping raw. You need to boil the whole cored head and slowly peel each leaf off (ask me how I know) lol
made this recipe right away! amazing and not a ton of work 🫡
1:37 😎
I’m just placing these in the oven now at 375F but noticed the NYTimes cooking recipe gives a temp of 350F.
love her smile as much as the cabbage rolls!
oh my god! im always looking for recipes without alliums i can make–sadly, im very allergic–and this looks perfect!!
So beautiful and simple!!! Thank you!
This reminds me of weekends released from bording school in Brisbane and staying with my Chinese/Malaysian/Australian friend’s Grandma. I nearly fainted the first time I had these delicacies. They are a tried and true work of art. 💕
what about the good old microwave? wouldnt 10-15 seconds for 2-3 leaves at a time be the same as boiling (or freezing an hour) to soften?
My family does polish golumpki-style cabbage rolls and while they may think this is a bit sacreligious, I am intrigued & delighted to try this in the privacy of my own kitchen lol
Made this recipe and it was fantastic! The cabbage and pork are very tender and flavorful. Definitely will be a regular dish in rotation :).
Some modifications I made:
– Added Shaoxing wine, chopped bamboo and shiitake (~1/3 cup each), and dried shrimp peel to enhance flavor
– Served it with a little Lao Gan Ma chili oil for a little kick in each bite
Made it…obsessed…so delicious