Delicious Steamed Cabbage Rolls with Savory Pork and Mushroom Filling
These Savoy Cabbage Wraps with Savory Shiitake Mushroom Filling are a healthy and flavorful dish featuring tender cabbage leaves wrapped around a savory filling of minced meat and shiitake mushrooms. Topped with a rich mushroom sauce, this dish offers a satisfying balance of flavors, perfect for a light meal or appetizer.
Ingredients
- 8 Savoy cabbage leaves
- 1 Long carrot thinly sliced
- 4 dried shiitake mushrooms rehydrated in water
- 200 Gram pork, beef, or chicken minced
- 1 stalk scallions finely chopped
- 2 tbsp soy sauce light
- 1 Pinch Chinese five spice powder
- 1 Pinch Sugar
- 1 Dash Sesame Oil
- 3 tbsp mushroom water rehydrating
- 1 tbsp oyster sauce
- ½ tbsp cornstarch mixed with 1 tablespoon of water until fully dissolved
Instructions
- Prepare the Cabbage Leaves: Carefully remove 8 large cabbage leaves from a head of Savoy cabbage. Blanch the cabbage leaves in boiling water for 1-2 minutes until they become soft and pliable. Remove the leaves and place them in cold water to stop the cooking process.
- Rehydratethe Shiitake Mushrooms: Place the dried shiitake mushrooms in a bowl of warm water and let them soak for about 20-30 minutes, or until they become soft. Once rehydrated, squeeze out excess water and finely chop the mushrooms. Reserve 3 tablespoons of the mushroom water for the sauce.
- Prepare theFilling: In a large bowl, combine the minced pork (or beef/chicken), chopped shiitake mushrooms, finely chopped scallions, soy sauce, Chinese five spice powder, sugar, and sesame oil.
- Assemblethe Cabbage Rolls: Lay a blanched cabbage leaf flat on a clean surface. Place a spoonful of the filling mixture in the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly like a burrito.
- Steam theCabbage Rolls: Place the cabbage rolls seam side down in a steamer basket. Steam over boiling water for 12-15 minutes, or until the filling is cooked through and the cabbage is tender.
- Prepare theSauce: In a small saucepan, combine the reserved mushroom water, oyster sauce, and dissolved cornstarch mixture. Cook over medium heat, stirring continuously until the sauce begins to thicken.
- Serve: Arrange the steamed cabbage rolls on a serving plate. Drizzle the sauce over the rolls and garnish with thinly sliced carrot, if desired. Serve hot and enjoy!
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