Kosher salt and black pepper

1 medium head savoy cabbage

1 ½ pounds ground pork

 cup uncooked short-grain white rice

1 large egg, lightly beaten

6 scallions, finely chopped (about 1 cup)

2 tablespoons finely chopped fresh ginger (from a 2-inch piece)

2 tablespoons soy sauce

2 cups chicken broth

Sesame oil, for serving

Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.

Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.

Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.

Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.

Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes.

Serve with ladles of broth over the rolls and a drizzle of sesame oil.

New York Times