Stuffed Cabbage Recipe - Chinese Style
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12 pieces
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Calories
162 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Stuffed Cabbage Recipe - Chinese Style
Description
This recipe begins by soaking dried shiitake mushrooms and blanching cabbage leaves and green onion leaves to soften them for rolling and tying. The filling combines ground pork or beef with chopped mushrooms, carrots, cabbage trimmings, and flavorings such as soy sauce and oyster sauce. The mixture provides a balanced, savory filling with a hint of umami.
Each large cabbage leaf is wrapped with a generous amount of filling and rolled tightly, then secured by tying with blanched green onion leaves. The rolls are cooked with a sauce made from mushroom soaking liquid, cabbage steaming water, oyster sauce, sesame oil, and thickened with cornstarch for a glossy finish. The cooking process softens the cabbage and gently cooks the filling, producing a tender, flavorful dish.
Served warm, these stuffed cabbage rolls work well as a main course accompanied by steamed rice or as part of a multi-dish meal. The combination of textures—the soft cabbage leaf with the firm, juicy filling—gives the dish its character.
Ingredients
For the Stuffed Cabbage Rolls:
- 1 head round cabbage or napa cabbage
- 500 grams ground meat beef or pork
- 4 pcs dried shiitake mushrooms
- 1 small carrot chopped
- 3 talks spring onion white parts chopped, leaves separated
- 1 tablespoon soy sauce light
- 1 tablespoon oyster sauce
- ½ teaspoon salt
- ⅛ teaspoon black pepper ground
For the Sauce:
- 2 teaspoons cornstarch
- mushroom soaking liquid
- cabbage steaming liquid
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Instructions
- Place shiitake mushroom in a bowl and pour (1 cup) hot water to cover to reconstitute it. Once hydrated and cold enough to handle, squeeze out the liquid and reserve the liquid and chop into small pieces.
- In a pot with boiling water, blanch the spring onion leaves until softened (to be used as tie).
- Remove the core of the cabbage. Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Separate the leaves. Drain and allow to cool to touch.
- Trim the rib (thick white part) of the leaves to become more pliable. Reserve the trimmings and chop them finely.
- In a bowl, combine ground pork, mushroom, carrots, green onion, chopped cabbage trimmings, soy sauce, oyster sauce, salt, and pepper. Mix until well combined.
- Place a cabbage leaf flat on a plate, scoop about 2 spoonful of the filling and place it on top of one end of the cabbage leaf then wrap the sides over it and roll. Tie the roll with a green onion leaf if needed.
- Place the rolls on a plate, seam side down. Place the plate on a steamer and steam for 12-15 minutes. Remove the plate from the steamer and transfer the rolls into a serving plate. Do not throw the liquids from the cabbage on the plate.
- For the sauce, combine the water from soaking the mushroom and cornstarch to make a slurry. Collect the liquids from the steamed cabbage in a saucepan and season with oyster sauce and sesame oil. Bring to a gentle simmer over low heat and once simmering add the slurry and cook until it the sauce thickens.
- Pour the sauce over the cabbage rolls and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 374mg | 16% |
| Potassium | 328mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 34mg | 38% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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