Steamed Stuffed Cabbage Rolls

Steamed Stuffed Cabbage Rolls are low-carb, juicy, and incredibly satisfying. A savory pork filling is wrapped in tender cabbage leaves, tied with blanched chives, and steamed until mouthwateringly soft. This dish is light yet rich in umami, making it perfect for a nourishing dinner or a stunning appetizer that looks far more complicated than it really is.

Recipe

Serves: 12 pieces
Prep time: 30 minutes
Cook time: 20 minutes

For the cabbage rolls:
1 large savoy cabbage or green cabbage
6 stalks Chinese chives
Pinch of salt
1 teaspoon cornstarch
1 tablespoon water

For the filling:
1 ½ pounds ground pork (80% lean, 20% fat)
1 cup (237 ml) reserved vegetable boiled liquid
3 tablespoons oyster sauce
¼ teaspoon white pepper
1 tablespoon sesame oil
1 large egg
3 shiitake mushrooms, minced
1/2 cup carrots, minced
1 stalk scallions, minced

Instructions

1. Prepare the cabbage and chives:

• In a pot of water over high heat, bring to a boil. Add cabbage leaves and blanch for 2 minutes until softened. Transfer to cold water to stop cooking.
• Blanch Chinese chives for 30 seconds. Remove and transfer to cold water. Drain both well and set aside.
• Reserve 1 cup of the vegetable boiling liquid for the filling.

2. Make the filling:

• In a mixing bowl, add ground pork. Slowly pour in the cooled reserved vegetable boiling liquid, stirring as you go, until fully absorbed.
• Add oyster sauce, white pepper, sesame oil, and egg. Mix thoroughly.
• Fold in minced shiitake mushrooms, carrots, and scallions. Stir until evenly combined.

3. Assemble the rolls:

• Lay one cabbage leaf flat. Add about 2 tablespoons of filling in the center.
• Fold the bottom up, then fold both sides in, and roll it up tightly.
• Tie with a blanched chive and trim any excess. Repeat with remaining ingredients.
• Place all rolls seam-side down on a plate.

4. Steam the cabbage rolls:

• In a steamer over high heat, bring water to a boil.
• Transfer the plate of cabbage rolls inside. Cover and steam for 15 minutes until fully cooked through. Remove.

5. Make the sauce and serve:

• In a small pan over medium heat, pour in the extra liquid collected on the plate of cabbage rolls.
• Bring to a simmer, season with a pinch of salt, and stir in a cornstarch slurry made from 1 teaspoon cornstarch and 1 tablespoon water.
• Cook until slightly thickened, then drizzle the sauce over the cabbage rolls. Serve hot.

Tips & notes

• Don’t skip the ice water bath: Shocking the cabbage and chives in cold water after blanching helps preserve their color and prevents overcooking.
• Slowly add liquid to the pork: This ensures the pork stays super juicy.
• Secure tightly: Rolling firmly and tying with chives ensures the filling stays inside while steaming.
• Use the steaming liquid for sauce: Don’t waste the flavorful juices—turn them into a light glaze with just a little cornstarch.