0030 #foodasian Cabbage roll – How to make the best Chinese stuffed cabbage

In this article, I want to explain how to prepare the Chinese style stuffed cabbage roll that I used to make as a teenager. 

The flavor still lingers on in my memory after a lapse of so many years. (Imagine my son has already married!) I still vaguely remember the process and have made some tweaks, including adding a thick sauce to glaze the cabbage rolls before serving. 

Stuffed cabbage roll with minced meat and mushrooms filling. Steam to perfection. Drizzle with a superior gravy. Serve as Chinese dim sum.

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How to prepare the Chinese style stuffed cabbage rolls

1. Prepare the cabbage

  • Cut off the core of the cabbage with a paring knife or with the tip of the chef knife.
  • Bring a pot of water to boil and submerge the cabbage. Heat until the water comes to a boil again.
  • Loosen the layer of the cabbage leaves with a pair of chopsticks or tongs. Remove the leaves and place them in a colander once they detach from the core.
  • Continue removing the leaves like peeling the onion. Be careful not to tear the leaves.
  • Trim the thick veins of the leaves so that it is pliable when folding.

Round cabbage versus napa cabbage 

Both round cabbage and napa cabbage are suitable for this stuffed cabbage recipe. For napa cabbage, you need to cut off the part near the stem as it is quite thick. Use only the leafy part to wrap the stuffing. Cut the harder part into small pieces and use them as part of the filling. 

If you use round cabbage, the entire piece of leaves can be used as the wrapper because it is thinner and softer than napa cabbage. In this case, I add some chopped onion to the stuffing to replace the cabbage dices so that the filling is less compact. 

The cabbage leaves that are too small to use for the cabbage rolls can be kept for other recipes. For example, you can use them to cook the stir-fried cabbage with garlic and dried shrimps. You can get the recipe on this blog.

2. Prepare the stuffing for the cabbage 

  • Mix all the ingredients in the recipe to form the stuffing.

What if I do not eat pork? 

You can use chicken breast meat to replace pork for the cabbage rolls. Chicken meat is universal and is the best substitute for pork for most of the Chinese dishes.

I make the sauce because it is a waste to throw away the liquid release from the cabbage rolls during steaming. The liquid is so flavorful that it tastes like a concentrated stock. Therefore, I reduce it together with the water for soaking the mushrooms (which has lots of flavors) and thicken it to become a gravy with cornstarch. Season the gravy with additional light soy sauce, sesame oil (and some vinegar if you like), and it is heavenly!

The best way to serve the stuffed cabbage 

This cabbage roll recipe yields twelve large rolls best to serve with steamed rice. You can reduce the stuffing of this cabbage roll recipe to make it smaller and steam with the bamboo steamer if you intend to use it as part of the repertoire of the dim sum spread.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the stuffing: (A)

For the gravy: (B)

  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 2 tsp cornstarch (mix with 1 tbsp water)
  • Water soaking the mushrooms
  • Liquid release from the cabbage rolls after steaming
  • 1 tbsp scallion, thinly sliced

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 469mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 11g

This data was provided and calculated by Nutritionix on 3/15/2020

Source
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