16 large napa cabbage leaves
7 oz. ground pork
7 oz. ground beef
1 carrot, minced
1 zucchini, minced
1 small onion, minced
1 Tbsp. ginger, grated
1/4 cup soy sauce
2 tsp. lemon juice
Extra-virgin olive oil
16 long chives (optional)
4 Tbsp. soy sauce, for serving
Blanch the cabbage leaves for about 4 minutes in boiling salted water. Drop them in a bowl of water with ice after straining them from the boiling water. Pat them dry with paper towels.
In a bowl, mix the pork, beef, carrot, onion, zucchini, ginger, egg, salt, pepper, 1/8 cup of soy sauce and 1 teaspoon of lemon juice. Set aside.
In a small bowl, mix the remaining 1/8 cup of soy sauce and 1 teaspoon of lemon juice. Sprinkle some pepper. Set aside.
Get about 1-1/2 tablespoons of meat and put it on a cabbage leaf. Roll, then fold both sides inward and continue rolling until the end. Secure it by trying a chive or you can leave it as is if they don’t open.
Quickly oil a baking dish. Put the cabbage rolls in it. When the baking dish is filled up with the cabbage rolls, drizzle them with extra-virgin olive oil.
Bake in a preheated oven of 395 degrees F for 30 minutes. Midway through cooking, take out the baking dish and quickly pour the mixture of soy sauce and lemon on top of the cabbage rolls.