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!
