Steamed Cabbage Rolls are a light yet flavorful dish, perfect for a healthy appetizer or main course. The cabbage leaves act as wrappers, encasing a delicious filling of minced meat, mushrooms, and fragrant seasonings. Steaming these rolls ensures a tender, moist texture, while a simple sauce adds just the right amount of savory richness. These rolls are easy to customize and make a great gluten-free option by using gluten-free soy sauce.
Ingredients:
For the Wrappers:
- 8 Savoy cabbage leaves (see note 1)
- 1 long carrot, cut into thin strips (optional, for garnish)
For the Filling:
- 4 dried shiitake mushrooms, rehydrated in water (save the soaking water)
- 200 g minced pork, beef, or chicken (7 oz)
- 1 stalk scallions, finely chopped
- 2 teaspoons light soy sauce (use gluten-free soy sauce to make the dish gluten-free)
- 1 pinch Chinese five spice powder
- 1 pinch sugar
- 1 dash sesame oil
For the Sauce:
- 3 tablespoons mushroom water (reserved from soaking mushrooms, see note 2)
- 1 tablespoon oyster sauce
- ½ teaspoon cornstarch, mixed with 1 tablespoon water (for slurry)
Instructions:
1. Prepare the Cabbage Leaves:
- Heat a pot of water until it reaches a vigorous boil. Submerge the cabbage leaves in the boiling water for approximately 1 to 2 minutes, allowing them to soften and become flexible.
- Quickly remove them and plunge into an ice bath to halt the cooking process.
- Once cooled, drain the leaves and set them aside for later use.
2. Prepare the Filling:
- Finely chop the rehydrated shiitake mushrooms after soaking, and reserve the mushroom water for later.
- In a bowl, mix the minced meat (pork, beef, or chicken) with the chopped mushrooms, scallions, soy sauce, Chinese five spice powder, sugar, and sesame oil.
- Stir the mixture until well combined.
3. Assemble the Cabbage Rolls:
- Lay out one blanched cabbage leaf and place about 2 tablespoons of the filling in the center.
- Fold the sides of the cabbage leaf over the filling and roll it up tightly, similar to a burrito.
4. Steam the Rolls:
- Place the cabbage rolls in a steamer basket, seam-side down. Steam over medium heat for about 10-15 minutes, or until the filling is fully cooked through.
5. Make the Sauce:
- In a small saucepan, combine the reserved mushroom water, oyster sauce, and cornstarch slurry.
- Heat over medium, stirring continuously until the sauce begins to thicken, which should take around 1 to 2 minutes.
6. Serve:
- Transfer the steamed cabbage rolls to a serving plate. Drizzle the sauce over the top of the rolls.
- Garnish with thin strips of carrot or scallions, if desired. Serve warm and enjoy!
Conclusion:
These Steamed Cabbage Rolls are a healthy and satisfying option that bring together the best of delicate textures and bold flavors. The tender cabbage encases a savory meat and mushroom filling, and the light sauce adds a delicious touch. With minimal oil and a gentle cooking method, this dish is perfect for a nutritious meal that’s packed with flavor.
Steamed Cabbage Rolls
Tender cabbage leaves filled with a flavorful mixof minced meat, shiitake mushrooms, and aromatic seasonings, steamed toperfection and topped with a savory mushroom-based sauce.
For the Wrappers:
- 8 Savoy cabbage leaves (see note 1)
- 1 long carrot (cut into thin strips (optional, for garnish))
For the Filling:
- 4 dried shiitake mushrooms (rehydrated in water (save the soaking water))
- 200 g minced pork (beef, or chicken (7 oz))
- 1 stalk scallions (finely chopped)
- 2 teaspoons light soy sauce (use gluten-free soy sauce to make the dish gluten-free)
- 1 pinch Chinese five spice powder
- 1 pinch sugar
- 1 dash sesame oil
For the Sauce:
- 3 tablespoons mushroom water (reserved from soaking mushrooms, see note 2)
- 1 tablespoon oyster sauce
- ½ teaspoon cornstarch (mixed with 1 tablespoon water (for slurry))
Prepare the Cabbage Leaves:
- Heat a pot of water until it reaches a vigorous boil. Submerge the cabbage leaves in the boiling water for approximately 1 to 2 minutes, allowing them to soften and become flexible.
- Quickly remove them and plunge into an ice bath to halt the cooking process.
- Once cooled, drain the leaves and set them aside for later use.
Prepare the Filling:
- Finely chop the rehydrated shiitake mushrooms after soaking, and reserve the mushroom water for later.
- In a bowl, mix the minced meat (pork, beef, or chicken) with the chopped mushrooms, scallions, soy sauce, Chinese five spice powder, sugar, and sesame oil.
- Stir the mixture until well combined.
Assemble the Cabbage Rolls:
- Lay out one blanched cabbage leaf and place about 2 tablespoons of the filling in the center.
- Fold the sides of the cabbage leaf over the filling and roll it up tightly, similar to a burrito.
Steam the Rolls:
- Place the cabbage rolls in a steamer basket, seam-side down. Steam over medium heat for about 10-15 minutes, or until the filling is fully cooked through.
Make the Sauce:
- In a small saucepan, combine the reserved mushroom water, oyster sauce, and cornstarch slurry.
- Heat over medium, stirring continuously until the sauce begins to thicken, which should take around 1 to 2 minutes.
Serve:
- Transfer the steamed cabbage rolls to a serving plate. Drizzle the sauce over the top of the rolls.
- Garnish with thin strips of carrot or scallions, if desired. Serve warm and enjoy!