Steamed Stuffed Cabbage Rolls
Steamed Stuffed Cabbage Rolls are tender cabbage leaves wrapped around a juicy pork filling, tied with chives, and gently steamed until soft and flavorful.
Ingredients
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
- 1½ pounds ground pork, 80% lean, 20% fat
- 1 cup reserved vegetable boiling liquid
- 3 tablespoons oyster sauce
- ¼ teaspoon white pepper
- 1 tablespoon sesame oil
- 1 large egg
- 3 large shiitake mushrooms, minced
- ½ cup carrots, minced
- 1 stalk scallions, minced
Instructions
- To prepare the cabbage and chives, bring water to a boil in a pot over high heat. Add the cabbage leaves and blanch for about 2 minutes until softened, then transfer to cold water. Blanch the Chinese chives for about 30 seconds, then transfer them to cold water. Drain and reserve 1 cup of the vegetable boiling liquid.
- To make the filling, in a bowl, add the ground pork. Slowly pour in the reserved vegetable liquid while stirring so the meat absorbs the liquid. Add oyster sauce, white pepper, sesame oil, and egg, and mix thoroughly. Stir in the shiitake mushrooms, carrots, and scallions.
- To assemble the rolls, place a cabbage leaf flat and add about 2 tablespoons of filling in the center. Fold the bottom over the filling, fold the sides inward, and roll tightly. Tie with a blanched chive and place seam-side down on a plate.
- To steam the cabbage rolls, in a steamer over high heat, bring water to a boil. Place the plate of cabbage rolls inside, cover, and steam for about 15 minutes until cooked through.
- To make the sauce and serve, pour the liquid collected on the plate into a small pan over medium heat. Bring to a simmer, season with a pinch of salt, and stir in a slurry made from cornstarch and water. Cook until slightly thickened, then drizzle the sauce over the cabbage rolls.
Video
Notes
• Blanch the cabbage first: Softened cabbage leaves are much easier to roll without tearing.
• Use the vegetable boiling liquid: This liquid adds extra flavor and moisture to the pork filling.
• Add the liquid slowly: Gradually stirring liquid into the pork helps the meat absorb moisture and stay juicy.
• Roll tightly: A firm roll helps the cabbage hold the filling during steaming.
• Use the steaming juices for sauce: The liquid released during steaming is full of flavor and makes a perfect light sauce.
• Protein swap: This filling also works well with ground chicken, shrimp, or tofu for a different variation.