Description
Savory Asian-inspired Cabbage Rolls bring together succulent pork and delicate shrimp wrapped in tender cabbage leaves. Rich umami flavors and delicate textures merge for a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Protein:
- 200 grams (7.05 ounces) minced pork
- 100 grams (3.53 ounces) minced shrimp
- 1 chicken egg
Vegetables:
- 1 large napa or Chinese cabbage
- 50 grams (1.76 ounces) brunoised carrot
- 10 grams (0.35 ounces) chopped green onion
- 1 small red onion
- Some hot chili
Seasonings and Sauces:
- 0.5 tablespoons oyster sauce
- 1 teaspoon salt (for boiling water)
- 0.25 teaspoon salt (for mixture)
- 0.25 teaspoon pepper
- 0.5 tablespoons fish sauce
- 0.25 teaspoon chicken powder
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 0.5 tablespoons soy sauce
- 0.5 tablespoons cornstarch mixed with 100 milliliters (3.38 fluid ounces) water
- 2 tablespoons cooking oil
Instructions
- Carefully detach whole cabbage leaves after removing the core, ensuring minimal tearing. Immerse leaves in salted boiling water for 2-3 minutes until slightly softened, then immediately transfer to cold water to halt cooking process.
- Combine ground pork, chopped shrimp, finely diced carrots, sliced green onions, oyster sauce, seasonings, egg, and cornstarch in a mixing bowl. Blend ingredients thoroughly until well-incorporated.
- Lay each cabbage leaf flat, place a precise portion of meat mixture near the leaf’s base. Fold sides inward, then roll tightly from bottom to top, creating compact cylindrical parcels.
- Heat oil in a wide skillet, sauté diced red onion and minced chili until aromatic, approximately 2 minutes. Pour in soy sauce, additional oyster sauce, and prepared cornstarch liquid, stirring constantly.
- Arrange cabbage rolls seam-side downward in the simmering sauce. Cover and cook at medium-low heat for 15-20 minutes, ensuring internal temperature reaches 165°F and filling becomes completely opaque.
- Transfer rolls to serving platter, generously drizzle remaining sauce over top. Garnish with additional chopped green onions if desired. Serve immediately while hot.
Notes
- Perfectly blanch cabbage leaves by adding salt to boiling water, which helps soften them without tearing and reduces bitterness.
- Mixing protein ingredients thoroughly ensures even seasoning and creates a more cohesive, tender filling that holds together during cooking.
- Create uniform-sized rolls by using a consistent spoon measurement and carefully tucking sides to prevent filling from leaking during simmering.
- Adapt recipe for gluten-free diets by substituting soy sauce with tamari and using cornstarch from gluten-free sources like arrowroot or potato starch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg