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Thai Coconut Curry Cabbage Rolls

Thai Coconut Curry Cabbage Rolls for Cozy Comfort Food

Enjoy the comforting Thai Coconut Curry Cabbage Rolls, a delightful blend of flavors in a cozy dish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Rolls
  • 1 head Green Cabbage Use large heads with flexible leaves for easy rolling.
  • 1 tablespoon Avocado Oil Grease the pot to prevent sticking; olive oil works too.
  • 1 pound Ground Pork Main filling source, offering juicy flavor; can substitute with ground chicken or turkey.
  • 1 cup Basmati Rice Use pre-cooked rice for convenience.
For the Filling
  • 1 teaspoon Chili Flakes Adds heat; adjust based on spice preference.
  • 1 teaspoon Garlic Powder Enhances the flavor; substitute with minced fresh garlic if preferred.
  • 3 tablespoons Low Sodium Soy Sauce Enhances umami flavor; tamari can be used for gluten-free.
  • 2 scallions Scallions Fresh garnish adding mild onion flavor; regular onions can substitute.
For the Curry Sauce
  • 1 can Coconut Milk Full-fat and unsweetened for the best flavor.
  • 2 tablespoons Fish Sauce Brings depth to the sauce; use a mushroom-based sauce for vegetarian.
  • 2 tablespoons Lime Juice Brightens the dish with acidity; lemon juice can also work.
  • 3 tablespoons Thai Red Curry Paste Key flavor component; can swap with green or yellow curry paste.
  • 1 cup Chicken Broth Keeps the sauce consistency; vegetable broth can be a vegetarian alternative.

Equipment

  • Large pot
  • Mixing bowl
  • whisk

Method
 

Preparation Steps
  1. Cut out the core of the green cabbage and place it cut side down in a large pot filled with boiling water. Simmer for about 15 minutes until leaves soften.
  2. Combine ground pork, chili flakes, garlic powder, and low sodium soy sauce in a large mixing bowl. Add pre-cooked basmati rice and diced scallions, mixing gently.
  3. In a separate bowl, whisk together coconut milk, soy sauce, fish sauce, grated garlic, lime juice, chicken broth, and red curry paste until smooth.
  4. Peel off the softened cabbage leaves and place about 2 tablespoons of filling on each leaf. Fold sides in and roll tightly.
  5. Grease a large pot with avocado oil, arrange the cabbage rolls seam side down, pour sauce over them, bring to a boil then reduce to simmer. Cover and let it simmer for 60 minutes.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 28gProtein: 18gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftover cabbage rolls in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of coconut milk or broth.

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