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5.0 from 18 votes

Stuffed Cabbage Recipe - Chinese Style

Mouth-watering Stuffed Cabbage Rolls bursting with savory oriental flavors drenched with a silky umami sauce and packed with delectable ground meat, mushrooms, and carrots. This hearty and flavorful Asian dish can be enjoyed as it is or served with rice for a filling lunch or dinner meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 pieces
Calories: 162 kcal
Course: Main Course , Appetizer
Cuisine: Asian

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 light soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon salt
  • ⅛ teaspoon ground pepper
For the Sauce:
  • 2 teaspoons cornstarch
  • liquid from mushroom soak
  • liquid from steamed cabbage
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil

Instructions

    Cup of Yum
  1. 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.
  2. In a pot with boiling water, blanch the spring onion leaves until softened (to be used as tie).
  3. 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.
  4. Trim the rib (thick white part) of the leaves to become more pliable. Reserve the trimmings and chop them finely.
  5. In a bowl, combine ground pork, mushroom, carrots, green onion, chopped cabbage trimmings, soy sauce, oyster sauce, salt, and pepper. Mix until well combined.
  6. 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.
  7. 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.
  8. 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.
  9. Pour the sauce over the cabbage rolls and serve.

Nutrition Information

Calories 162kcal (8%) Carbohydrates 7g (2%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 36mg (12%) Sodium 374mg (16%) Potassium 328mg (9%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 960IU (19%) Vitamin C 34mg (38%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12pieces

Amount Per Serving

Calories 162

% 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.