Do you ever crave a meal that’s as comforting as it is nourishing? Look no further than Steamed Cabbage Rolls. These delightful parcels combine the freshness of cabbage with a delightful filling of minced meat and mushrooms, resulting in a dish that’s both satisfying and health-conscious. This recipe keeps things simple, using steaming as a cooking method to retain the ingredients’ nutrients while enhancing their flavors. Perfect for a quick weeknight dinner or a cozy weekend meal, these cabbage rolls offer a savory experience that delights the taste buds and warms the soul. In the following post, we’ll explore how to make these rolls step-by-step, ensuring you enjoy a homemade Chinese meal that truly satisfies.
The appeal of these cabbage rolls lies in their balance of textures and flavors. The tender cabbage contrasts beautifully with the savory meat filling, while the mushroom-enriched sauce adds a rich, umami depth. Whether you’re looking to explore traditional Chinese cuisine or simply want a low-fat, flavorful dinner, this recipe is a perfect choice. Not only is it low in fat, but it’s also versatile enough to adapt to various tastes and dietary needs. So, gather your ingredients and prepare to embark on a culinary journey full of flavor and nutrition.
Why You’ll Love This Steamed Cabbage Rolls Recipe
These cabbage rolls offer numerous benefits that make them a must-try in your kitchen.
- Simplicity: With a straightforward preparation process, these rolls are perfect for both beginners and seasoned cooks.
- Flavorful: The combination of mushrooms and minced meat provides a delicious, umami-rich taste.
- Nutritious: Steaming the rolls preserves vitamins and minerals, making this dish as healthy as it is tasty.
- Versatile: Customizable with different types of meat and spices to suit your personal preferences.
Preparation Phase & Tools to Use
Before diving into making these delectable steamed cabbage rolls, it’s important to set up your kitchen for success. Begin by ensuring you have a clean, spacious surface to work on, as rolling cabbage leaves requires some room for maneuvering. The primary piece of cookware you’ll need is a steamer. If you don’t have a dedicated steamer, you can easily use a bamboo steamer basket or a metal steamer insert that fits into a regular pot.
It’s also beneficial to have a sharp knife for chopping ingredients like scallions and mushrooms, as well as a mixing bowl to combine the filling ingredients. Don’t forget a pot of boiling water for blanching the cabbage leaves, which makes them pliable enough to roll without tearing. To ensure a seamless process, gather all your ingredients before you start, and have a plate ready to arrange your rolls for steaming. With this prep work complete, you’ll be ready to create a comforting dish that’s sure to impress.
Ingredients
- 8 large savoy cabbage leaves (or Napa cabbage)
- 4 dried shiitake mushrooms, rehydrated (reserve soaking liquid)
- 200 g minced pork (or chicken/beef)
- 1 stalk scallion, finely chopped
- 2 tsp light soy sauce
- 1 pinch Chinese five-spice powder
- 1 pinch sugar
- Dash sesame oil
- Sauce: 3 Tbsp reserved mushroom soaking water, 1 Tbsp oyster sauce, 1/2 tsp cornstarch (slurry)
- Optional: carrot strips for tying rolls
Instructions
Step 1: Prepare the Cabbage
Begin your culinary adventure by blanching the cabbage leaves. Bring a pot of water to a boil and carefully immerse the leaves, allowing them to soften and wilt for about 20 seconds. Once they are pliable, promptly drain them and set aside to cool. This brief blanching makes it easier to wrap the filling later on.
Step 2: Create the Filling
While the cabbage cools, focus on the filling. Finely chop the rehydrated shiitake mushrooms, remembering to reserve the soaking liquid. In a large bowl, thoroughly mix the mushrooms with minced pork, chopped scallion, light soy sauce, Chinese five-spice, a hint of sugar, and a dash of sesame oil. This mix of vibrant flavors forms the heart of your cabbage rolls.
Step 3: Roll the Cabbage Rolls
Onto the fun part—assembly! Place a cabbage leaf on your surface and spoon approximately 1/8th of the filling onto the stem end. Gently roll it into a cylinder, tucking in the sides as you go to enclose the filling tightly. If you’d like, secure the rolls with a strip of carrot for added flair and security.
Step 4: Steam the Rolls
Arrange the rolls seam-side down on a plate that fits inside your steamer. Steam them for 10 minutes, or 12 if you’ve chilled them beforehand. This mellow cooking technique allows the flavors to meld beautifully while keeping the rolls moist and tender.
Step 5: Make the Sauce
As the rolls steam, it’s time to craft the sauce. Whisk together the reserved mushroom soaking water, a tablespoon of oyster sauce, and cornstarch slurry in a small saucepan. Gently heat the mixture until it thickens into a glossy, savory sauce.
Step 6: Serving
Finally, carefully remove the steamed rolls and drizzle the warm mushroom sauce over them just before serving. Enjoy these deliciously herbal rolls with a touch of elegance and a burst of flavor.
Variations
- Protein: Experiment with ground chicken or beef for a different flavor profile.
- Vegetables: Add finely chopped water chestnuts or bamboo shoots for extra crunch in the filling.
- Spices: Spice it up with a pinch of chili flakes or fresh ginger for a hint of heat.
Cooking Notes
- Ensure your mushrooms are fully rehydrated for maximum flavor and easy chopping.
- When steaming, make sure the rolls don’t touch the water to prevent them from becoming soggy.
Serving Suggestions
- Serve these cabbage rolls as an appetizer alongside a soy-based dipping sauce.
- Pair with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips
- Blanching cabbage leaves briefly maintains their color and flexibility.
- Don’t rush steaming; the gentle heat ensures tender rolls without drying them.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutritional Information
- Calories: Approximate calorie count based on ingredients.
- Protein: High protein content from meat filling.
- Sodium: Moderated by the controlled use of soy sauce.
FAQs
How can I make the rolls vegetarian?
Substitute the meat with firm tofu or additional mushrooms for a vegetarian version.
Can I freeze these cabbage rolls?
Yes, freeze before steaming, and add a bit more steaming time when cooking from frozen.
What can I use in place of oyster sauce?
You can swap oyster sauce with hoisin sauce or a soy sauce mix for different flavors.
How do I prevent cabbage leaves from ripping?
Blanch just until pliable; overcooking makes them fragile. Handle gently during filling.
Conclusion
Steamed Cabbage Rolls are a testament to the beauty of simplicity in cooking. With minimal ingredients and straightforward steps, you create a dish that comforts as much as it nourishes. Whether you’re making these for a family dinner, a friendly gathering, or just for yourself, you’ll find that the flavors speak to both traditional roots and modern palates. If you enjoyed this recipe, feel free to leave a comment, share it with your friends, or try out some of our suggested variations. Happy cooking!
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Steamed Cabbage Rolls
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Do you ever crave a meal that’s as comforting as it is nourishing? Look no further than Steamed Cabbage Rolls.
Ingredients
- 8 large savoy cabbage leaves (or Napa cabbage)
- 4 dried shiitake mushrooms, rehydrated (reserve soaking liquid)
- 200 g minced pork (or chicken/beef)
- 1 stalk scallion, finely chopped
- 2 tsp light soy sauce
- 1 pinch Chinese five-spice powder
- 1 pinch sugar
- Dash sesame oil
- Sauce: 3 Tbsp reserved mushroom soaking water, 1 Tbsp oyster sauce, 1/2 tsp cornstarch (slurry)
- Optional: carrot strips for tying rolls
Instructions
- Begin your culinary adventure by blanching the cabbage leaves. Bring a pot of water to a boil and carefully immerse the leaves, allowing them to soften and wilt for about 20 seconds. Once they are pliable, promptly drain them and set aside to cool.
- While the cabbage cools, focus on the filling. Finely chop the rehydrated shiitake mushrooms, remembering to reserve the soaking liquid. In a large bowl, thoroughly mix the mushrooms with minced pork, chopped scallion, light soy sauce, Chinese five-spice, a hint of sugar, and a dash of sesame oil.
- Assembly! Place a cabbage leaf on your surface and spoon approximately 1/8th of the filling onto the stem end. Gently roll it into a cylinder, tucking in the sides as you go.
- Arrange the rolls seam-side down on a plate that fits inside your steamer. Steam them for 10 minutes, or 12 if you’ve chilled them beforehand.
- Whisk together the reserved mushroom soaking water, a tablespoon of oyster sauce, and cornstarch slurry in a small saucepan. Gently heat until thickened.
- Remove the steamed rolls and drizzle the warm mushroom sauce over them just before serving.
Notes
Ensure your mushrooms are fully rehydrated for maximum flavor. When steaming, make sure the rolls don’t touch the water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: Approximate calorie count based on ingredients.
- Sodium: Moderated by the controlled use of soy sauce.
- Protein: High protein content from meat filling.