Beijing Cabbage Roll
|Cabbage||1 Large (Preferably Chinese Cabbage)|
|Soya mince||100 Gram (Nutrela)|
|Onions||2 Small, finely chopped|
|Grated ginger||2 Teaspoon (Fresh Piece)|
|Five spice||1⁄2 Teaspoon (Powder)|
|Sesame paste||2 Tablespoon|
|Tomato sauce||2 Tablespoon|
|Chili sauce||1 Teaspoon|
|Corn flour||1 Tablespoon (Mix It With Water, Make A Paste)|
|Vegetable oil||4 Tablespoon|
|Tomato and wine sauce||1 Cup (16 tbs)|
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.
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.
Calories 391 Calories from Fat 224
% Daily Value*
Total Fat 26 g39.3%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 913.4 mg38.1%
Total Carbohydrates 32 g10.8%
Dietary Fiber 7.3 g29.3%
Sugars 16.4 g
Protein 12 g24%
Vitamin A 6.6% Vitamin C 146.8%
Calcium 18.6% Iron 16.4%
*Based on a 2000 Calorie diet