STEAMED CABBAGE ROLLS (翡翠包肉)
A tasty filling wrapped with cabbage leaves and served with a delicious sauce, steamed cabbage rolls are pretty, low-carb and very simple to make.
Provided by Wei Guo
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
- Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it's optional).
- Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
- Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
- Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
- Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.
- Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
- If you don't have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
- While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
- Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.
- You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal
CHINESE CABBAGE ROLLS
wow, this is great. Got the recipe from "everybodys woking". I have never been a fan of cabbage rolls until i tried this. hope you enjoy as much as i do.
Provided by chel9360
Categories Asian
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- combine the turkey and marinade ingredients in a large bowl; mix well, cover, and refrigerate for 30 minutes. soak the mushrooms in warm water to cover for 30 minutes;drain. cut off and discard the stems and coarsely chop the caps. add the mushrooms and the remaining stuffing ingredients to the turkey, mix well and set aside. combine the sauce ingredients in a small bowl; set aside.
- cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes. drain, rinse under cold running water, and drain again. to stuff each leaf mound 1/8 of the stuffing at the stem end, foldthe bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing.
- place a 10-inch frying panover high heat until hot. add the vegetable oil, swirling to coat the bottom of the pan. add the ginger;cook, stirring, until fragrant, about 10 seconds. remove the pan from the heat and arrange the cabbage rolls seam side down in a single layer in the pan. pour the sauce over the rolls. return the pan to medium-low heat; cover and simmer for 25min.
- lift the rolls out with a slotted spoon and transfer them to a serving platter. add the cornstarch solution to the pan juices; cook, stirring, until the sauce boils and thickens. pour the sauce over the rolls and sprinkle with green onion. serve with hot brown rice.
Nutrition Facts : Calories 219.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 44.8, Sodium 1007.5, Carbohydrate 14.4, Fiber 1.9, Sugar 4.5, Protein 13.8
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