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£1 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cut the toughest part of the rib out of the cabbage leaves, finely chop the ribs and put in a large bowl. Cook the leaves in boiling water for 2-3 minutes until soft, then refresh in a bowl of ice-cold water until cool. Drain carefully and spread out on kitchen paper.
Mix the mince with the cabbage ribs, gochujang, white part of the salad onions, ginger, 3⁄4 of the garlic, 1 tbsp rice vinegar and 1 tsp each soy and sesame oil. Fry off a pinch to taste; season if needed.
Divide the pork between the cabbage leaves. Fold in the sides, then tightly roll up to encase the filling; place seam-side down on a tray. Steam, in batches, for 6-8 minutes, until piping hot in the centre.
Meanwhile, bash the cucumber with a rolling pin until cracked all over. Roughly chop, tossing in a bowl with the honey and remaining garlic, 1 tsp each soy and sesame oil and 1 tbsp rice vinegar. Serve alongside the stuffed cabbage parcels, with some steamed rice, if liked, scattering over the chilli and green salad onion tops.
Typical values per serving when made using specific products in recipe
Energy | 1,234kJ/ 294kcals |
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Fat | 13.4g |
Saturated Fat | 4.7g |
Carbohydrates | 15.8g |
Sugars | 12.4g |
Fibre | 2.5g |
Protein | 27.6g |
Salt | 1.2g |
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