If you’re searching for a recipe that captures the essence of comforting, homemade cuisine with a touch of elegance, look no further than these delectable Steamed Cabbage Rolls. Rich in flavors and endowed with a succulent filling that combines minced meat with the earthy essence of shiitake mushrooms, this dish offers a delightful culinary journey. The softness of the Savoy or Napa cabbage leaves harmonizes exquisitely with the umami-rich oyster sauce, creating an unforgettable dining experience that’s perfect for any occasion. Simple to prepare and full of nutritional benefits, these cabbage rolls are a must-try for anyone seeking a low-fat, yet satisfying meal option.
Embracing a blend of Chinese culinary traditions, this recipe emphasizes the art of steaming, a cooking method renowned for preserving the natural flavors and nutrients of the ingredients. The use of Chinese five-spice powder adds a subtle yet intriguing complexity that enriches every bite. Most importantly, these Steamed Cabbage Rolls present a quick cooking process, making it feasible for weeknight dinners while maintaining an impressive level of sophistication.
Why You’ll Love This Steamed Cabbage Rolls Recipe
- Quick and Easy: With a total time of just 25 minutes, it’s perfect for busy evenings.
- Nutrient-Rich: Cabbage is packed with vitamins and minerals, making this a healthy dinner choice.
- Versatile: You can swap the protein and adjust spices to fit your taste and dietary needs.
- Satisfying: The savory filling and rich sauce create a deeply enriching flavor profile.
Preparation Phase & Tools to Use
Before diving into creating these luscious Steamed Cabbage Rolls, ensure your kitchen is ready for action. Begin by clearing a clean surface for rolling the cabbage leaves, and keep a pot of boiling water handy for blanching. A good steamer setup is crucial; if you don’t have a dedicated steamer, a steaming rack inside a large pot works just fine.
You’ll also need a chopping board and a sharp knife for prepping the ingredients, particularly for cutting the rehydrated shiitake mushrooms. Mixing bowls will help when blending the filling ingredients, and a whisk will ensure the sauce comes together smoothly.
Ingredients
- 8 large savoy or Napa cabbage leaves
- 4 dried shiitake mushrooms, rehydrated (reserve soaking liquid)
- 200 g minced pork, chicken, or 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: Blanch the Cabbage
Submerge the cabbage leaves in boiling water for about 20 seconds, ensuring they are just wilted but not overly cooked. Drain them promptly and set them aside. This step ensures the leaves are pliable enough for rolling.
Step 2: Prepare the Filling
Finely chop the rehydrated shiitake mushrooms, taking care to reserve the soaking liquid for later. In a mixing bowl, combine the chopped mushrooms with minced meat, scallion, soy sauce, five-spice powder, sugar, and a dash of sesame oil. Blend the ingredients thoroughly until you have a unified mixture for the filling.
Step 3: Assemble the Rolls
Lay each cabbage leaf flat, and place about ⅛ of the filling on the stem end. Roll them into neat cylinders, and, if using, tie them with a thin strip of carrot for extra security and a splash of color.
Step 4: Steam the Rolls
Arrange the assembled rolls seam-side down on a heatproof plate that fits inside your steamer. Steam them for 10 minutes, or up to 12 minutes if you’ve chilled them beforehand. The steaming will cook the filling and soften everything just right.
Step 5: Make the Sauce
While the rolls steam, whisk together the reserved mushroom soaking water, oyster sauce, and cornstarch slurry in a saucepan. Heat the mixture until it thickens into a glossy, rich sauce. Once the rolls are done steaming, drizzle this sauce over them and serve immediately.
Variations
- Protein: Swap out pork for ground chicken or turkey for a leaner version; beef also adds a hearty taste.
- Vegetables: Add grated carrots or finely diced water chestnuts to the filling for extra crunch and sweetness.
- Spices: For a spicier kick, incorporate a dash of black pepper or a sprinkle of crushed red pepper flakes.
Cooking Notes
- Ensure the cabbage leaves are not over-blanched to maintain their structural integrity for rolling.
- Make sure to combine the filling well to allow the flavors to meld effectively.
- If using carrot strips to tie the rolls, blanch them briefly to make them pliable.
- For a thicker sauce, add more cornstarch to the slurry, ensuring it dissolves completely to prevent lumps.
Serving Suggestions
- Serve these rolls with steamed rice or as part of a multi-course meal alongside other Chinese dishes.
- Garnish with sliced scallions or sesame seeds for an appealing finish.
Tips
- Prepping the filling a day ahead allows the flavors to develop, enhancing the dish when cooked.
- Keep the rolls warm by covering them loosely with foil if not serving immediately after steaming.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutritional Information
- Calories: Approximately 300 per serving, depending on the protein used
- Protein: Varies by protein choice, but generally around 12-15 grams per serving
- Sodium: Adjust according to soy sauce used
FAQs
Can I make these cabbage rolls in advance?
Yes, you can prepare the rolls and refrigerate them uncooked. When ready to serve, steam them directly from the fridge, adding a couple of minutes to the cooking time.
What can I use instead of oyster sauce?
If you’re looking for a vegan alternative, use a mushroom soy sauce or hoisin sauce, both of which offer a similar depth of flavor.
Are there gluten-free options for this recipe?
To ensure a gluten-free dish, use a certified gluten-free soy sauce and check that all other ingredients meet your dietary requirements.
What type of cabbage works best for this recipe?
Napa or Savoy cabbage is ideal due to their tender leaves, but regular green cabbage can also be used, although it may require slightly longer blanching time.
Conclusion
Embrace the warm, rich flavors of these Steamed Cabbage Rolls for your next meal and experience the joy of comfort food with a sophisticated edge. Easy to modify and full of nutritional goodness, this dish is sure to impress both family and guests. Don’t forget to experiment with variations to suit your palate and dietary needs, and please share your experiences or any tweaks you might make to this versatile recipe. Happy cooking!
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Steamed Cabbage Rolls
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
If you’re searching for a recipe that captures the essence of comforting, homemade cuisine with a touch of elegance, look no further than these delectable Steamed Cabbage Rolls.
Ingredients
- 8 large savoy or Napa cabbage leaves
- 4 dried shiitake mushrooms, rehydrated (reserve soaking liquid)
- 200 g minced pork, chicken, or 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
- Submerge the cabbage leaves in boiling water for about 20 seconds, ensuring they are just wilted but not overly cooked. Drain them promptly and set them aside. This step ensures the leaves are pliable enough for rolling.
- Finely chop the rehydrated shiitake mushrooms, taking care to reserve the soaking liquid for later. In a mixing bowl, combine the chopped mushrooms with minced meat, scallion, soy sauce, five-spice powder, sugar, and a dash of sesame oil. Blend the ingredients thoroughly until you have a unified mixture for the filling.
- Lay each cabbage leaf flat, and place about ⅛ of the filling on the stem end. Roll them into neat cylinders, and, if using, tie them with a thin strip of carrot for extra security and a splash of color.
- Arrange the assembled rolls seam-side down on a heatproof plate that fits inside your steamer. Steam them for 10 minutes, or up to 12 minutes if you’ve chilled them beforehand. The steaming will cook the filling and soften everything just right.
- While the rolls steam, whisk together the reserved mushroom soaking water, oyster sauce, and cornstarch slurry in a saucepan. Heat the mixture until it thickens into a glossy, rich sauce. Once the rolls are done steaming, drizzle this sauce over them and serve immediately.
Notes
Prepping the filling a day ahead allows the flavors to develop, enhancing the dish when cooked.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: Adjust according to soy sauce used
- Protein: 12-15 g