Stuffed cabbage rolls are ubiquitious throughout the world. It is most famous around the Meditteranian Ocean. However, these are found in multiple other regions of the world. The Chinese version of stuffed cabbage is a bit of a mystery. In Japan they were brough in the 1800s and it may be that they came to China in the same time period. Regardless, they are different from the Mediterranian versions, or the Japanese version. These are my version of a Chinese Cabbage Roll. Delicious and wonderful on rice.
Chinese Stuffed Cabbage
The Chinese version of stuffed cabbage was introduced through Western interactions. Although it's roots are in the Mediterranian regions, it is not clear when it entered Chinese cuisine. However, my version is delicious. Use on rice or noodles.
Ingredients
Filling
- 4-6 Shiitake dried mushrooms
- ½ pound ground pork
- 1 carrot grated and chopped fine
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 garlic cloves minced
- 1½ inches ginger minced (or 2 tsp ground ginger)
- ½ tsp sea salt
- ½ tsp white ground pepper
- ⅛ tsp Chinese five spice powdcer
- ¼ tsp sesame oil
- ½ tsp honey
- 2 tsp Potato Starch
Sauce
- 2-3 tbsp Mushroom water
- 1 tbsp Oyster Sauce
- 2-3 Steamed cabbage water
- 1 tbsp potato starch
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ cup chicken broth
Wrapping
- 1 Nappa Cabbage
- Kosher salt
Instructions
Filling
- Place the mushrooms in hot water and let sit for 20-30 minutes. Then finely chop. Save the mushroom water and add as described.
- Place the ground pork, mushrooms, carrot, green onions, soy sauce, oyster sauce, salt, pepper, five spice powder, oil and honey in a bowl and mix well.
- The potato starch here and in the sauce, is to make the filling firm and the sauce thicker. Set aside he filing until assembling.
Sauce
- Combine the mushroom water, oyster sauce, cabbage water, sesame oil, potato starch, soy sauce, rice vinegar and chicken broth in a pyrex measuring cup. Mix and wisk well and set aside.
Cabbage Wrapping
- Place kosher salt in a large pot filled with water. Should taste a bit salty. Bring the water to a boil.
- Take the cabbage leaves and wash. Drop into the boiling water. Boil for 2-3 minutes until the leaves become very pliable.
Assembly
- Place a leaf on a flat clean surface and place 1-2 tbsp on the leaf. Roll up the leaf. The filling will be seen at the ends of the roll.
- Place the rolls in a steamer and steam them for 15-20 minutes.
- Once steamed, remove from the steamer, place in a pyrex baking dish, pour over the sauce and bake for20-30 minutes until the sauce thickens and bubbles and surrounds the rolls.
- These can be eaten with rice, noodles, vegetables or as an appetizer. They can also be cut in half for smaller portions.
Tried this recipe?Let us know how it was!
