Oriental Pork And Shrimp Stuffed Cabbage Rolls Low Carb Recipes

STEAMED CABBAGE ROLLS (翡翠包肉)

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.

ASIAN PORK AND CABBAGE (LOW CARB)

Steps:

• Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
• Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.

ASIAN PORK AND SHRIMP SPRING ROLLS

Steps:

• Finely chop the fresh shrimp.
• In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
• Cover and chill for a minimum of 4 hours to blend the flavors before using.
• Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
• Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
• Lightly brush remaining corner with beaten egg.
• Tightly roll filled end toward remaining corner, then gently press to seal.
• Pour about 2-inches of oil in a skillet and heat to 350 degrees.
• Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
• Drain on a brown paper bag or paper towels.
• DELICIOUS!

SHRIMP-STUFFED CABBAGE

Steps:

• Bring pot of water to a boil, and add salt. Meanwhile, remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves. Use a paring knife to remove their thickest vein. Put leaves in boiling water until softened, a minute or so; remove, and drain on paper towels.
• Combine shrimp, garlic, parsley, bread crumbs, cayenne, half the oil and a large pinch of salt in food processor, and pulse until well minced but not puréed. Put portion of shrimp mixture on lower third of each leaf, fold in sides and roll up; don't overstuff, and don't roll too tightly.
• Put remaining oil in a skillet that can be covered and is large enough to accommodate cabbage rolls; turn heat to medium-high. Add onion, and stir occasionally, until it softens, 3 to 5 minutes. Add tomatoes and some salt and pepper, and stir occasionally until tomatoes break up, 5 to 10 minutes. Add cabbage rolls, and cover, adjusting the heat so the mixture simmers.
• Cook 10 to 15 minutes, turning once, until rolls are firm; taste sauce to adjust seasoning. Serve with some sauce spooned over and garnished with parsley.

EASY PORK-STUFFED CABBAGE ROLLS

Steps:

• Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
• Make filling:.
• Mix together, the ground pork, eggs, salt and pepper.
• Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
• Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
• Serve over white or brown rice.