A super delicious filling is stuffed inside cabbage leaves and steamed until juicy and mouthwatering. They are low carbs, juicy, and over-the-top delicious. Let’s get started with Steamed Stuffed Cabbage Rolls!
Recipe
Serving: 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, and 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 pieces shitake mushrooms, minced
1/2 cup carrots, minced
1 stalk scallions, minced
To prepare the cabbage and Chinese chives:
- In a pot of water over high heat, bring it to a boil. Place the cabbage leaves inside, and blanch for about 2 minutes until softened. Gently remove them and place them in the cold water to stop cooking.
- Also, blanch the Chinese chives for about 30 seconds. Remove and place them in cold water to stop cooking. Discard the water and drain.
- Reserve 1 cup of the vegetable-boiled liquid.
To make the filling:
- In a mixing bowl, add the ground pork, and slowly add in the cooled-down reserved vegetable boiled liquid (By doing so, our filling is going to be super tender and juicy). Mix together until the pork absorbs all the liquid.
- Then add the oyster sauce, white pepper, sesame oil, and egg. Thoroughly combine.
- Lastly, add the shitake mushrooms, carrots, and scallions. Mix well.
To assemble:
- Place a cabbage leaf on a working surface. Add about 2 tablespoons of the filling in the center. Fold the bottom part up, followed by two sides toward the center. Roll it up all the way.
- Wrap a piece of Chinese chive around it and tie a knot. Trim off the extra length. Do the same with the rest. Place them on a plate.
To steam:
- In a steamer over high heat, bring water to a boil, and transfer the plate of cabbage rolls inside. Cover the lid and steam until completely cooked through for about 15 minutes. Remove.
To serve:
- In a small pan over medium heat, pour the extra liquid from the plate inside. Bring it to a simmer, season it with salt, and add the cornstarch slurry (1 teaspoon of cornstarch and 1 tablespoon of water). Stir until it is thickened.
- Drizzle the sauce over the cabbage soup dumplings. Enjoy!
Did you know?
Did you know when I develop a recipe, I don’t always have the best result the first time? I take those mistakes and failures as opportunities to grow. I believe that the destination isn’t the most important, it’s the process that helps us become who we are. Happy cooking!
4 thoughts on “Steamed Stuffed Cabbage Rolls”
Thank you for cooking these delish dumplings!
Hi Annabelle, you are most welcome! I hope you’ll enjoy this recipe! 😀
Wow ! Brilliant idea for cabbage rolls and a different idea of gravy outside of classic tomato.
I’m thinking of saving water from different steam or boiled vegetables or use vegetables base or bouillon to make gravy and experiment with different minced meats. Endless possibilities.
Your fan up in Québec city !
Hi Rober, thank you! I’m thrilled you like the recipe. I absolutely love your idea of using the water from steamed or boiled vegetables for the gravy – it’s a creative and sustainable way to add flavor. Sending warm foodie vibes all the way to Québec City! Happy cooking!