Description
Chinese Steamed Cabbage Rolls, or known as 白菜捲, are a simple and healthy dish consists of cabbage leaves wrapped around savory filling, typically made with ground meat, vegetables, and aromatic seasonings.
Ingredients
Scale
- About 14 cabbage leaves
- 400g ground pork
- 2 inch knob ginger, minced
- 3 cloves garlic, minced
- 1 carrot, diced
- 2 green onion, chopped
- 2 tbsp light soy sauce
- 1 tbsp cooking wine
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Salt
- White Pepper
Ingredients for Sauce:
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 cup Water
- Cornstarch slurry: 2 tsp cornstarch mix with 6 tsp water.
Instructions
- Prepare Cabbage Leaves: Remove cabbage leaves, one by one, until you have about 14 cabbage leaves. Lay the leaves down and use a knife to remove part of tough stem at the bottom. This will make it easier to roll later.
- Bring a large pot of water to a boil. Once the water is boiling, take one cabbage leaf at a time and blanch the cabbage leave for about 1-2minutes, or until slightly softened. Set the cooked cabbage leaves to the side while you prepare for the filling.
- Preparing the Filling: In a large bowl, combine ground pork, minced ginger, garlic, diced carrot, green onion, light soy sauce, cooking wine, oyster sauce, sesame oil, salt, and pepper together. Mix until well incorporated.
- Divide the filling into 14 equal portions.
- Assemble the Cabbage Rolls: Take one cabbage leaf and lay it flat on a cutting board. Place one portion of the filling onto the leaf, closer to the stem. Roll the leaf like a burrito. Repeat the same process with the remaining leaves and filling.
- Steam the cabbage rolls for about 15-20 minutes.
- While the cabbage rolls are steaming, prepare the sauce. In a small pan, combine oyster sauce, soy sauce, and water. Heat over medium heat until the sauce is simmering. Add cornstarch slurry to the sauce and cook until the sauce is thickened. Add more cornstarch if you prefer thicker sauce.
- Pour the sauce over the cabbage rolls. Garnish with white sesame seeds (optional). Serve and enjoy!
Notes
If you don’t want to make the sauce, I recommend substitute with plain soy sauce, or chili oil.