Description
Do you ever crave a meal that’s as comforting as it is nourishing? Look no further than Steamed Cabbage Rolls.
Ingredients
Scale
- 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.