{"id":5284,"date":"2020-10-15T18:18:38","date_gmt":"2020-10-15T22:18:38","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=5284"},"modified":"2020-11-15T11:42:50","modified_gmt":"2020-11-15T16:42:50","slug":"chinese-style-splendid-stuffed-cabbage-leaves","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/chinese-style-splendid-stuffed-cabbage-leaves\/","title":{"rendered":"How to Make Chinese-Style Splendid Stuffed Cabbage Leaves"},"content":{"rendered":"\n
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October 14, 2020. Sunny and cool. Splendid Stuffed Cabbage Leaves.<\/p>\n\n\n\n

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Today, I decided to make these stuffed cabbage leaves on a whim! One of my aunts loves to share videos and recipes she likes on Facebook. Once in a while a recipe catches my eye. I was really intrigued by the technique of wrapping meat filling with thinly sliced napa cabbage leaves. The idea of using a veggie leaf vs a dough wrapper seems healthier. <\/p>\n\n\n\n

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Anyway, I bought this huge napa cabbage with the intention of making some fancy kimchi, but did not get around to it. So, when this cabbage recipe came across my screen I thought it might be a fun new dish to try. And I am so glad I did. The steamed stuffed cabbage leaves were delicious, and my son ate 3 helpings! Yup! It\u2019s that tasty!<\/p>\n\n\n\n

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Even though it looks fancy, the ingredients are simple – minced lean meat, cabbage leaves and seasoning. The fun thing about this recipe is slicing the Napa cabbage leaves thinly into wrappers. The natural structure of the leaves creates flower petals-like pieces.

Overall, there are roughly 5 steps to making this. First, preparing and blanching the cabbage leaves. Second, making the meat and veggies filling. Third, assembling the pieces. Fourth, steaming and cooking the wrapped filling, and fifth, whipping up a sauce to top the steamed cabbage rolls. Not too difficult and I\u2019ll walk you through step by step on how to make this. <\/p>\n\n\n\n

Let\u2019s get cooking!<\/p>\n\n\n\n

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Ingredients for Splendid Stuffed Cabbage Leaves<\/h2>\n\n\n\n

These are listed them roughly in the order in which they will be used. <\/p>\n\n\n\n

Cabbage Leaves Wrapper<\/strong>
1 Napa Cabbage
1 Tbs salt and 1 Tbs vegetable oil, or any neutral oil of choice
Water for blanching cabbage leaves<\/p>\n\n\n\n

Filling<\/strong>
12 oz. (340 g) chicken, pork, beef or any lean meat of your choice
1 inch (2-3 cm) fresh ginger, or substitute with 1 tsp of dried ginger powder
2 stalks celery, finely chopped
3 mushrooms, finely chopped
3 stalks green onions, chopped
1 Tbs soy sauce, low sodium
1 Tbs oyster sauce
\u00bd to 1 tsp salt (adjust per taste)
\u00bd to 1 tsp fresh ground pepper
1 Tbs vegetable oil, or any neutral oil of choice
1 large egg
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Sauce\/Topping<\/strong>
6 cloves garlic, minced (or fewer cloves if you don’t love garlic)
\u00bc red pepper, chopped, or use red chilies If you like spicier sauce
1 tsp soy sauce, low sodium
\u00bc cup dry white wine, Chinese Shaoxing wine, or dry Sake
1 Tbs corn starch, diluted in 4 Tbs cold water to make slurry
3 stalks green onions, finely sliced<\/p>\n\n\n\n

You will also need a large pan or pot to blanch the cabbage leaves, food processor to mince the meat, and a large steamer to cook the dish.<\/p>\n\n\n\n

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Preparing the Cabbage Petals<\/h2>\n\n\n\n

Let’s start by preparing the cabbage leaves. Wash and clean approx 12-15 large cabbage leaves. Trim off the top and bottom of each leaf. Cut off the green part on both sides of the cabbage leaf, leaving the middle white stem. This will be the wrapper for the meat filling. Boil a big pot of water. Add 1 Tablespoon of salt and oil. Blanch the prepared cabbage for about 2-3 minutes or until it has softened. Remove from water and let it cool. The blanched leaves stems will be soft and pliable, which makes it easier to fill with minced meat. <\/p>\n\n\n\n