STEAMED CABBAGE ROLLS (翡翠包肉)
A tasty filling wrapped with cabbage leaves and served with a delicious sauce, steamed cabbage rolls are pretty, low-carb and very simple to make.
Provided by Wei Guo
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
- Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it's optional).
- Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
- Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
- Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
- Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.
- Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
- If you don't have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
- While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
- Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.
- You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal
STUFFED CHINESE CABBAGE
Make and share this Stuffed Chinese Cabbage recipe from Food.com.
Provided by CJAY8248
Categories Chinese
Time 40m
Yield 10 cabbage rolls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil whole cabbage leaves in water for 7 minutes. Rinse in cold water and drain. Cut leaves into oblong shapes 4-5 inches long and 2 inches wide- save trimmings. Make 4 slits lengthwise in each leaf.
- Mix remaining meat ingredients (top part of list) well and divide into 10 portions. Place one portion on each leaf; fold leaf over; squeeze bottom edges together and press down lightly so that filling shows through slits. Line a deep plate with trimmings from the cabbage and pile stuffed cabbage rolls in the center. Steam for 15 minutes.
- Heat sauce mixture and thicken with cornstarch dissolved in cold water. Stir constantly while heating. Bring to a boil. Pour over stuffed cabbage and serve hot.
Nutrition Facts : Calories 77.4, Fat 2.9, SaturatedFat 1.1, Cholesterol 12.8, Sodium 430.8, Carbohydrate 6.5, Fiber 0.2, Sugar 4.9, Protein 4.1
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- Peel and finely chop garlic, then set aside. Finely slice green onions and set aside, as well. Wash Chinese cabbage, cut off stem, and remove outer, dry leaves. According to serving size, remove some whole leaves for the cabbage rolls. Finely chop remaining inner leaves.
- For filling, add mushrooms to a bowl with warm water and let soak until softened. Drain, finely chop, and add to a mixing bowl. Add chopped Chinese Cabbage and ground pork, and season with some of the light soy sauce, oyster sauce, and salt. Stir until combined and let marinate for approx. 30 min.
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