Kimchi Cabbage Rolls
East meets East for a delicious twist on tradition.
Cabbage rolls were a mainstay at our holiday table, and this twist on my family recipe fuses traditional Eastern European sour cabbage rolls with my favourite Korean cuisine that results in an unexpectedly delicious umami punch. Thanks to ingredients like smokey bacon and the kimchi ‘zip’, the finished dish is a caramelized cabbage roll with rich depth and a tangy, slightly spicy flavour.
You can serve these as a side dish to a family holiday feast or as a standalone meal with a dollop of sour cream and kimchi black sesame feta focaccia— my personal favourite. And don’t forget to freeze the leftovers for a quick fix treat. Like there will be any. —CFG
Note: I also went out on a limb and asked ChatGPT to offer dipping sauce suggestions, but haven’t tested them myself, so tweak these at will. (You’ll find them at the bottom of the recipe instructions.) If you’re like me though, you’ll be a purist and enjoy your rolls as-is.
Ingredients:
1 large head sour cabbage
2- 2.5lbs ground pork
1 cup uncooked rice
1 1/2 cups kimchi, minced
3-4 cups rough chopped kimchi
1 large can (28 oz) diced tomatoes
1 cup sauerkraut
2 cups liquid (combination of kimchi juice and water)
2 cups of smoked bacon, finely chopped
Optional: a few slices smoked bacon or pork belly for layering
Directions:
Preheat oven to 350F.
Prepare the cabbage by separating and rinsing sour cabbage leaves in cool water. If needed, trim thick cabbage ribs to make rolling easier. Shake off excess water and set aside.
To make the filling, in a large mixing bowl combine 2-2.5lbs of ground pork with 1 cup of rice, 2 cups of finely chopped bacon, 1 1/2 cups of minced kimchi. Mix thoroughly by hand until all ingredients are fully incorporated.
Assemble the cabbage rolls with a portion of the pork mixture to suit the size of the leaf, then add a few pieces of chopped kimchi on top, and fold the sides of the leaf in and roll tightly. Set aside on a plate to assemble into baking dish.
In a deep baking dish or roasting pan, line the bottom with 1 cup of sauerkraut and a handful of kimchi, then build a layer of tightly packed cabbage rolls.
If using extra bacon, place a few strips across the layer, then sprinkle with 1/3 of the can of diced tomatoes and a bit more kimchi.
Repeat step 6 with another layer of cabbage rolls and bacon as needed, but be sure to reserve about 1/3 of the diced tomatoes.
Once the cabbage rolls are fully packed into the roasting pan set aside.
Prepare the final liquid mixture by crushing or puréeing the remaining tomatoes in their juice and pour over cabbage rolls. Top with about 2 cups of water (or as needed) until the top layer of cabbage rolls are nearly covered.
Cover with foil or lid and place on a foil-lined baking tray to catch any drippings, and bake at 350F for 2.5-3 hours. Top up with another 1-2 cups of water about halfway through baking.
Remove the lid/foil topping for the last 30 minutes of baking time to let the top carmelize.
Remove from oven and let rest for 10-15 minutes.
Serve as a standalone or side accompaniment, with sour cream or a crusty bread and enjoy!
Dipping Sauce 1: Soy-Sesame Chili Dipping Sauce
Ingredients
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1 clove garlic, minced
1–2 tsp Korean chili flakes
1 tbsp finely chopped green onions
1 tsp toasted sesame seeds
Directions
In a small bowl, whisk together soy sauce, vinegar, sesame oil, and sugar until sugar dissolves.
Stir in chili flakes.
Sprinkle with green onion and sesame seeds before serving.
Dipping Sauce 2: Creamy Gochujang-Sour Cream Sauce
Ingredients:
1 cup sour cream
1–2 tsp gochujang (Korean chili paste)
1 tsp sesame oil
1 tsp soy sauce
½ tsp sugar
Juice of ½ lemon
Garnish: toasted sesame seeds, chopped chives, or a drizzle of chili oil
Directions:
In a small bowl, whisk together sour cream, gochujang, sesame oil, soy sauce, sugar, and lemon juice until smooth.
Taste and adjust — add more gochujang if you want it spicier, more juice if you like it tangier.
Chill for 15–20 minutes before serving to let flavors meld.
Garnish with sesame seeds or chives just before serving.
