Stuffed Cabbage Rolls Recipe
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The flavor is great, It is like a healthy version of Chinese dumplings, but easier to make because you don’t need to make the wrapper.
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INGREDIENTS FOR THE CABBAGE ROLL
- 350 grams of ground lamb, can be switched with chicken, beef, pork...
- 1.5 tbsp of soy sauce (Amazon Link -
- 1 tbsp of oyster sauce
- 1 tsp of ginger
- 2 tsp of garlic
- 1 tbsp of Chinese cooking wine
- 1 tsp of cumin powder (goes good with lamb meat)
- 1/4 tsp of salt or to taste
- 1/4 tsp of white pepper
- 1/4 cups of diced rehydrated shiitake mushroom
- 3-4 pieces cabbage stem (roughly diced, seasoned with 1/2 tsp of salt and squeezed the moisture)
- 1/3 cup of scallion
- 1 tbsp of sesame oil
- 12 pieces of cabbage leaves (Blanched with 2.5 L of boiling hot water for 20 seconds)
INGREDIENTS FOR THE GRAVY
- 2 tsp of oil
- 2 tsp of garlic
- 1 tbsp of diced cilantro stem
- 2 tbsp of diced red bell pepper
- 1 tbsp of oyster sauce
- Some white pepper to taste
- 1 tbsp of soy sauce
- 1 cup of the mushroom soaking liquid
- 1/4 tsp of sugar
- 1/8 tsp of salt
- 1.5 tbsp of corn flour +1.5 tbsp of water
INSTRUCTION
Normally, this dish will be done with ground pork. I just happen to have some lamb meat today. It has lots of silver skin which will affect the texture of the filling. Take some time to remove it. Ground the lamb meat. Set the lamb aside, let’s prepare the cabbage.
This is a Chinese cabbage which is what we normally use for this recipe. Other kinds of cabbage will also work. You just take the leaves off. Remove the stem. Reserve 3-4 pieces of stem for later.
Slice the reserved stem and roughly diced it. Seasoned it with 1/4 tsp of salt. Let it sit for 20 minutes. Squeeze all the liquid out so your filling won’t be too watery. Set it aside.
I soaked some dry shitake mushroom with 1 cup of water for 4 hours until they are soft. Squeeze the water out. Save the soaking liquid. We will use it later. Slice the mushroom and dice it. Set it aside.
Now, let’s make the filling. To the ground lamb meat, add 1.5 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tbsp of oyster sauce, 1 tsp of grated ginger, 1 tbsp of grated garlic, 1 tsp of toasted cumin powder, 1/4 tsp of salt or to taste, some freshly ground white pepper, the diced shiitake mushroom, the diced cabbage stem and 1/3 cup of diced scallion. Last but not least, a drizzle of sesame oil. Mix everything fist. Then stir the filling within one direction for a few minutes and throw the filling again and again for a few minutes as well to develop the texture. Set it aside and we gonna blanch the cabbage leaves.
Bring a pot of water to a boil. Add 1/2 tsp of salt, and a drizzle of vegetable oil. Even though I remove the stem, I still like to let the stem side to touch the water first. For about 10 seconds. Then drop everything and wait another 10 seconds. They should be soft and playable now.
Get a piece of cabbage leaves. Put some filling on it. Shape it into a short log. Fold 2 sides into the middle. Keep rolling. Kind of like making egg roll. Look at it. How easy is that? You just do the same thing and finish all of them.
Place them in a steamer. Put it above some cold water. Turn the heat to high. Once the water is boiling, count the time and let it steam for 20 minutes.
Make the sauce. About 2 tsp of vegetable oil, 2 tsp of garlic paste, 1 tbsp of cilantro stem, 2 tbsp of diced red bell pepper. Stir them until fragrant. Toss in a tbsp of oyster sauce, grind some white pepper to taste, follow up with 1 tbsp of soy sauce. Mix everything again. Now, this should smell amazing. Pour in the reserved mushroom soaking liquid. Bring it to a boil. Give it a taste to adjust the flavor. Mine needs 1/4 tsp of sugar and 1/8 tsp to balance the flavor. I also drizzled a little bit dark soy sauce to change color. Turn the heat to low. Add some cornstarch water in batches. Just keep stirring until the sauce thickens up.
Now, let’s go back and take a look of the cabbage rolls. The bowl will catch a lot of water that drips down from the lid. That is normal, don’t panic. Take it out and pour all the water into a bowl.
Pour the gravy all over the cabbage rolls and you are done.
Creamy Baked Napa Cabbage 烤白菜 | You won't eat Napa Cabbage any other way | Endangered recipe
This dish has a special place in all Taiwanese people of my generation. The true origin is a myth, but we can always order it at Dim Sum restaurants in Taiwan. But nowadays, this dish is disappearing from the menu. Not only is it hard to find, the one we find is often not very good. So, I feel it's my responsibility to keep this delicious recipe alive and pass it on!
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Why I Didn't Know This CABBAGE Recipe Before? BETTER THAN MEAT!
If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!
INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp seasoning granules (optional)
1/2 cup all-purpose flour
#cabbagerecipe #cabbagepatties #cabbageEgg
Napa Cabbage Tofu Soup (白菜豆腐汤) Recipe
A super fast and easy napa cabbage tofu soup with mushrooms simmered in chicken broth for a comforting and hearty taste. It is a great side dish to add to your dinner table for extra color and nutrition. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
4 cups chicken broth
4 slices ginger
2 green onions, sliced
2 cloves garlic, smashed
2 teaspoons light soy sauce
8 napa cabbage leaves, sliced to bite-size pieces (yield 8 cups after cutting)
5 oz (140 g) mushrooms of your choice, sliced to bite-size pieces (Optional) (*Footnote 1)
1/2 block soft tofu, sliced to bite-size pieces (*Footnote 2)
1/2 teaspoon chicken bouillon powder (or salt to taste)
1/4 teaspoon white pepper
1 teaspoon sesame oil
Check out more cooking notes at ➡︎
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Napa Cabbage Steaks
Napa Cabbage Steaks - This simple recipe has the perfect combination of salty and sweet, with a touch of heat, to create a light yet hearty meal.
Full recipe here:
BEEF and CABBAGE CASSEROLE RECIPE
This beef and cabbage rustic casserole is easy, comforting and affordable. Will feed a hungry family. Enjoy.
#beefcabbagecasserole #casserolerecipes #cabbagerecipes #tesscooks4u #recipes #cooking #food
Beef and Cabbage Casserole Recipe
INGREDIENTS:
5 cups diced cabbage
1 1/2 to 2 pounds ground beef
1 medium diced onion
2 diced carrots
1/2 cup diced bell peppers
1/2 cup uncooked rice - I used jasmine rice
1 1/2 cups beef broth
1 - 28oz can diced tomatoes
3 cloves minced garlic
1 tsp. oregano
salt and black pepper
In skillet on med high heat brown and chop ground beef until no longer pink.
Add onions, carrots and minced garlic.
Cook and stir for 3-4 minutes.
Turn off heat.
In bowl add meat mixture, uncooked rice, diced tomatoes and spices.
Mix well. Add diced cabbage and mix well.
Add ingredients to baking dish. Pour over beef broth.
Cover tightly with foil.
Bake at 350 degrees Farenheit for 1 hour.
Remove from oven, add bell peppers, stir well,
return to oven and bake for 30-45 more minutes or until cabbage is tender.
Remove from oven and let rest for 15 minutes before serving.
Enjoy.
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