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Beijing Cabbage Roll

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This is a lip smacking Beijing Cabbage Roll recipe which will knockout anyone who eats it. Excuse my excitement. An assortment of fabulous flavors, the Beijing Cabbage Roll recipe is one of those Chinese dishes you simply shouldn't miss. It is always prepared with cabbage as the key ingredient. It is most popularly enjoyed as a Side Dish. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
  Cabbage 1 Large (Preferably Chinese Cabbage)
  Soya mince 100 Gram (Nutrela)
  Onions 2 Small, finely chopped
  Grated fresh ginger 2 Teaspoon
  Egg 1
  Five spice powder 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sesame paste 2 Tablespoon
  Tomato sauce 2 Tablespoon
  Chili sauce 1 Teaspoon
  Cornflour 1 Tablespoon, mix with 2 tablespoon water to make a paste
  Water 2 Tablespoon
  Vegetable oil 4 Tablespoon
  Tomato and wine sauce 1⁄2 Cup (8 tbs) (1 Recipe, Adjust Quantity As Needed)

Discard the top 2 or 3 leaves from the cabbage, then peel leaves carefully off cabbage without damage.
Wash, parboil and spread to cool.
Wash soya mince 5-6 times.
Soak in hot water for 20 minutes, drain and keep aside.
Heat oil, saute onions and ginger for 2 minutes.
Add soya mince, sesame paste, egg, five spice powder, salt, tomato sauce and chilli sauce, mix well, fry for 8 minutes.
Remove and keep aside.
Wipe cabbage leaves dry with piece of clean cloth.
Trim and cut them into squares.
Spread a thin layer of seasoned mince on a square leaf, spread the cornflour paste around, then put another leaf on top with another layer of mince and repeat the process until there are five layers.
Place it on a deep dish and steam over high heat for 15 minutes.
Cut it into 2" x 2" squares, arrange them on a serving dish, pour hot tomato and wine sauce over it.
Serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Beijing Cabbage Roll Recipe