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Beijing Cabbage Roll

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Anonymous (not verified)
Are you looking for a yummy Beijing Cabbage Roll recipe that will make your guests come back to your door-step time and again? Try your hand at this Chinese recipe of Beijing Cabbage Roll, which makes you keep asking for more. I will look forward to your feedback.
Ingredients
  Cabbage 1 Large (Preferably Chinese Cabbage)
  Soya mince 100 Gram (Nutrela)
  Onions 2 Small, finely chopped
  Grated ginger 2 Teaspoon (Fresh Piece)
  Eggs 1
  Five spice 1⁄2 Teaspoon (Powder)
  Salt 1 Teaspoon
  Sesame paste 2 Tablespoon
  Tomato sauce 2 Tablespoon
  Chili sauce 1 Teaspoon
  Corn flour 1 Tablespoon (Mix It With Water, Make A Paste)
  Water 2 Tablespoon
  Vegetable oil 4 Tablespoon
  Tomato and wine sauce 1 Cup (16 tbs)
Directions

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.
Note: These cabbage rolls can be served hot or cold.
NON-VEGETARIAN VERSION: Beijing Chicken Cabbage Roll:
Follow the recipe as above.
Omit the soya mince, use minced chicken or meat instead of soya mince, proceed as above.
Serve with sauce as above.

Recipe Summary

Cuisine: 
Chinese
Method: 
Steamed
Servings: 
4

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