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Chinese Stuffed Cabbage

KP Kwan


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By KP Kwan


In this article, I want to explain how to prepare the Chinese style stuffed cabbage roll that I used to make as a teenager.


The flavor still lingers on in my memory after a lapse of so many years. (Imagine my son has already married!) I still vaguely remember the process and have made some tweaks, including adding a thick sauce to glaze the cabbage rolls before serving.




For the stuffing: (A)


  • 450g minced pork (or chicken/shrimp)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp minced ginger
  • 2 tsp minced garlic
  • 1 tbsp rice wine (optional)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp ground white pepper
  • 5 medium-sized dried shiitake mushrooms
  • 3 stalks scallion, thinly sliced
  • 1 small onion (about 80g)


For the gravy: (B)


  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 2 tsp cornstarch (mix with 1 tbsp water)
  • Water soaking the mushrooms
  • Liquid release from the cabbage rolls after steaming
  • 1 tbsp scallion, thinly sliced




For the cabbage rolls


  • Mix the minced meat with all the ingredients in (A). Mix well until it becomes a sticky paste.
  • Remove the core of the round cabbage.
  • Blanch the cabbage in boiling water until the leaves loosen from the core. Remove and drain.
  • Trim the thick veins of the leaves so that it is pliable when folding.
  • Divide the stuffing into twelve equal portions. Place a portion of the stuffing on a piece of cabbage. Fold and wrap to encase the stuffing.
  • Place the cabbage rolls in a plate, seam side down. Steam the cabbage rolls over medium heat for fifteen minutes. Remove.


For the gravy


  • Mix the cornstarch and the water for soaking the mushrooms to form a cornstarch slurry.
  • Collect the liquid formed during steaming. Pour it into a pan.  Add the water for soaking the mushrooms.  Season the gravy with light soy sauce and sesame oil. Let it cook down to half of the volume. Thicken with cornstarch slurry.
  • Sprinkle some sliced scallions into the gravy. Drizzle on the cabbage rolls. Serve.


For more tips on this recipe, click here to the original article!


Source: Taste of Asian Food. Reproduced with permission.



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