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Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. For Savoy cabbage, cut out the core, pour boiling water over the upside-down head of cabbage and let sit 5-10 minutes. Then remove outer leaves, flatten and proceed.
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Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander.
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In a large bowl, mix the pork or turkey, rice, mushrooms, beaten eggs, sesame oil, soy sauce, ginger, garlic, and a generous amount of black pepper. Stir in the onions and cilantro. Press and drain any remaining water off the salted cabbage and stir the cabbage in as well.
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Lay a prepared cabbage leaf down with the stem end facing you. Place about â…” cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)