Life-Changing Rolled Cabbage (Gol-ba-ji)
Life-Changing Rolled Cabbage (Gol-ba-ji)
Flavorful Rolled Cabbage Wrapped in Tender Cabbage Leaves
This is a recipe I cherish as a ‘life recipe’ that I make often! Since I’ve been cooking it so frequently lately, I haven’t had the chance to take new photos. I’m sharing it today with older photos. I’ll update with new pictures when I make it next time.
Ingredients- 400g ground pork (preferably with moderate fat content)
- 1/2 onion (finely minced)
- 1/2 green onion (finely minced, white parts preferred)
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1 tsp salt
Cooking Instructions
Step 1
1. Start by preparing 400g of ground pork. I recommend using pork neck, trimming off excess fat. For a smoother and chewier texture, you can process the pork briefly in a food processor or blender. This method helps develop the meat’s stickiness, similar to kneading it by hand for an extended period. In a bowl, combine the ground pork with 1/2 finely minced onion, 1/2 finely minced green onion, 1 Tbsp minced garlic, 1 tsp sesame oil, 1 tsp salt, and 1/4 tsp black pepper. Mix well until all the seasonings are evenly incorporated. Kneading the mixture thoroughly is key to achieving the right consistency.
Step 2
2. Next, prepare the cabbage. You can steam a whole head of cabbage until tender, then carefully peel off the leaves one by one. Alternatively, you can peel off the leaves from the start and steam them individually. Trim the thick ribs from the cabbage leaves using a knife to make them pliable. Place a portion of the prepared meat mixture onto each cabbage leaf. Roll the leaves tightly around the filling, ensuring a snug wrap, and secure them with bamboo skewers to prevent them from unraveling during cooking. 3. (This step is integrated with the previous one) If you have any remaining meat mixture, form small meatballs (like miniature patties or ‘wanja’) and skewer them along with the cabbage rolls. This adds variety and ensures all the meat is used effectively.
Step 3
4. Before placing the rolled cabbages in the pot, create a base layer using the trimmed cabbage ribs. Laying these down at the bottom prevents the rolls from sticking and imparts a subtle, pleasant cabbage aroma to the dish as it cooks.
Step 4
5. Arrange the prepared cabbage rolls and any additional skewers (with meatballs) neatly in the pot, on top of the cabbage rib base. Pack them in snugly, as the rolls may shrink slightly during the simmering process.
Step 5
6. Now, let’s make the delicious simmering sauce. Pour 2 cups of water or broth into the pot. Add 4 Tbsp ketchup, 1 Tbsp sugar, 1 Tbsp soy sauce, and a pinch of salt. Stir well to dissolve the ketchup completely. Pour this sauce over the cabbage rolls in the pot. Simmer over medium heat until the sauce has reduced and thickened to a nice, coating consistency. Gently shake the pot occasionally or carefully turn the rolls to ensure even cooking and prevent sticking.
Step 6
Your delicious Rolled Cabbage is ready! Serve warm on a plate. The tender cabbage and moist, flavorful meat filling create a wonderful harmony. This dish is perfect as a side for rice or even as a special occasion meal.
