Grounded Pork Stuffed Cabbage Soup

Overhead view of Cambodian pork stuffed cabbage soup with cabbage rolls tied with green onion in a light broth. — A bowl of home-style Cambodian pork stuffed cabbage soup, ready to serve.

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Tender cabbage leaves wrap a juicy filling of ground pork, bean thread noodles, and green onion in this simple Cambodian soup. The rolls are tied with green onion stems and simmered in a light chicken broth until everything is soft and savory. It is a quiet, comforting dish that fills the kitchen with a warm, meaty smell.

This is home-style Khmer cooking at its most practical. You do not need special skills or hard-to-find ingredients. Just a pot, a few pantry staples, and a little patience. The result is a bowl of soft cabbage, tender pork, and clean broth that is satisfying without being heavy.

What You Need

The filling comes together from ground pork, soaked bean thread noodles, green onion, fish sauce, sugar, and black pepper. Large outer cabbage leaves are softened in boiling water so they become pliable enough to roll. Long green onion leaves are used to tie each bundle. The soup base is a simple mix of canned chicken broth and water, seasoned at the end with fish sauce, sugar, and salt. Toothpicks can help secure the rolls if the onion ties slip.

Equipment

Large pot: To boil water for softening the cabbage and green onion leaves.
Chef’s knife: To chop the green onion and cut the soaked bean thread noodles.
Cutting board: To prepare the cabbage leaves and chop the noodles safely.
Measuring cups: To measure the chicken broth and water for the soup.
Measuring spoons: To measure the fish sauce, sugar, salt, and black pepper.
Large mixing bowl: To combine the ground pork, noodles, and seasonings for the filling.
Wooden spoon or sturdy spatula: To mix the pork filling until well combined.
Soup pot: To simmer the stuffed cabbage rolls in the broth.
Ladle: To serve the soup and broth into bowls.
Toothpicks (optional): To secure the green onion ties if needed.

How to Make Grounded Pork Stuffed Cabbage Soup

Step 1: Soften the Cabbage and Green Onion Leaves

Put the cabbage leaves and the long green onion leaves in a large pot. Add enough water to cover them. Cover the pot with a lid and bring the water to a boil. Cook until the leaves are soft and pliable. Drain the leaves and set them aside to cool slightly.

Step 2: Mix the Pork Filling

In a large bowl, combine the ground pork, fish sauce, sugar, black pepper, chopped bean thread noodles, and chopped green onion. Mix well until everything is evenly distributed. Set the filling aside.

Step 3: Wrap the Cabbage Rolls

Lay one softened cabbage leaf flat on a cutting board. Spoon some of the pork filling onto the lower third of the leaf. Fold the sides in and roll the leaf tightly, like an egg roll. Use a long green onion leaf to tie around the roll and secure it. If the tie feels loose, add a toothpick to hold it in place. Set the finished roll aside and repeat until you have made about 14 rolls.

Step 4: Simmer the Soup

Place the cabbage rolls in a soup pot. Pour in the canned chicken broth and water. Cover the pot with a lid and bring the liquid to a gentle simmer. Cook for 40 minutes, until the rolls are tender and the pork is cooked through.

Step 5: Season and Serve

Season the broth with fish sauce, sugar, and salt to taste. Top with chopped green onion before serving. Remember to remove any toothpicks before eating.

Cooking Tips

Do not overboil the cabbage. Soften the leaves just until they bend without cracking. If they cook too long, they become fragile and tear easily.
Soak the bean thread noodles in hot water until they are soft and pliable, then chop them into short pieces so they mix evenly into the filling.
For food safety, ground pork should reach an internal temperature of 160°F (71°C). Use a food thermometer to check the center of a roll if you are unsure. The USDA Food Safety and Inspection Service provides detailed guidance on safe cooking temperatures for pork.
Taste the broth before serving. Fish sauce brands vary in saltiness, so adjust the final seasoning gradually.

How to Serve

Serve this soup hot in deep bowls with steamed jasmine rice on the side. The rice soaks up the savory broth and makes the meal more filling. A small dish of extra fish sauce or sliced fresh chilies can be offered for those who like a little more punch.

If you enjoy cabbage in soup, our pork hocks and cabbage soup offers a richer, meatier broth with a similar comfort factor. For another stuffed-vegetable soup from the same family of Khmer home cooking, see this ground pork stuffed bitter melon soup.

Recipe Notes

The recipe makes about 14 cabbage rolls. If your cabbage leaves are small, you may get a few more rolls; if they are large, you may get fewer.
Toothpicks are optional but helpful for keeping the green onion ties in place during simmering. Count them as you add them so you can remove every one before serving.
The broth is intentionally light. If you prefer a stronger flavor, you can use all chicken broth and no water, but the supplied recipe uses a mix of both.

Frequently Asked Questions

Can I use a different type of cabbage?

Green cabbage is the most common choice because its leaves are large and flexible after blanching. Savoy cabbage also works well. Napa cabbage leaves are more delicate and may tear during rolling.

How should I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the liquid has reduced.

Is this recipe gluten-free?

The main ingredients are naturally gluten-free, but fish sauce and canned chicken broth can sometimes contain additives. Check the labels on your specific brands if you need a confirmed gluten-free result.

Can I freeze the soup?

Yes. Freeze the cabbage rolls and broth together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The cabbage may become slightly softer after freezing, but the flavor will still be good.

Final Thoughts

This soup is a reminder that good Cambodian food does not need to be complicated. Soft cabbage, savory pork, and a clean broth come together with just a handful of ingredients. Make a pot when the weather turns cool or when you want a meal that feels calm and nourishing. Serve it with rice, remove the toothpicks, and enjoy it while it is hot.