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Stuffed Chinese Cabbage Rolls

Chef.Morimoto's picture
Ingredients
  Ground pork/Ground beef/ground beef only 5 Ounce (150 Gram)
  Bamboo shoot 1 1⁄2 Ounce, diced (45 Gram)
  Shiitake mushrooms/Dried mushrooms, soaked in water for 30 minutes 3 , diced
  Egg 1
  Corn starch/Potato starch 1 Tablespoon
  Soy sauce 1⁄3 Teaspoon
  Salt 1⁄5 Teaspoon
  Chinese cabbage leaves 8 , blanched, drained
  Flour 1 Teaspoon (Leveled)
  Carrot 1 Small, cut into julienne strips
  Dashi broth/Consomme 2 Cup (32 tbs)
  Soy sauce 1⁄2 Tablespoon
  Sugar 1⁄2 Tablespoon
  Sake 3 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

MAKING
1) In a large mixing bowl, add the ground meat, bamboo shoot, shiitake mushrooms and add the filling seasonings, blend well; shape the mixture into 8 ovals.
2) Chop off the hard portion of the cabbage leaves, place each oval mixture into each cabbage leaf and roll, insert a cocktail stick into each roll to secure.
3) In a saucepan, place the cabbage rolls, carrot strips, dashi broth, soy sauce, sugar, sake, and salt.
4) Cover the saucepan with an aluminium foil and simmer over medium heat for about 15 min.

SERVING
5) Garnish with carrot strips over the sauce and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Cabbage
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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