Print Recipe

Steamed Cabbage Rolls

Makes about 12 rolls
Servings: 6
Author: Delishar

Ingredients

Cabbage Rolls

  • 200 g fish paste
  • 250 g minced pork or chicken
  • 2 tbsp chopped coriander leaves
  • 2 tbsp spring onions
  • 1 tbsp grated ginger
  • 2 cloves garlic minced
  • 1 lemongrass ends and inner part minced
  • 1 1/2 tbsp fish sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • White pepper to taste
  • 12-14 leaves of napa cabbage
  • 12-14 chives to tie optional

Sauce

  • 1 to 1 1/2 cup chicken stock
  • 1 tbsp wolf berries
  • 1 lemongrass bruised
  • 3 slices galangal/ blue ginger or old ginger
  • 1 shallot
  • 1-2 coriander root
  • 2-3 lime leaves
  • 2 cloves garlic
  • 1/2 tsp sugar
  • fish sauce to taste
  • corn starch slurry

Garnish

  • Coriander leaves

Instructions

  • In a large mixing bowl, add all ingredients for cabbage rolls except cabbage and chives.
  • Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.
  • Allow to marinate in the chiller while you prepare the rest of the ingredients.
  • Bring a pan of water to boil, then add 2 leaves of napa cabbage.
  • Blanch for 30-45 seconds or until soften and pliable.
  • Continue blanching until all napa cabbage leaves are done.
  • Then do the same for the chives.
  • To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.
  • Roll upwards, then tuck in the sides as you continue to roll.
  • Tie a butterfly knot around the cabbage roll with the blanched chives.
  • Place cabbage roll on heat proof plate, seam side down.
  • Continue until all the fillings are used.
  • Get a steamer going over high heat.
  • Steam for 10 minutes or until done.
  • Drain away excess liquid collected in the plate, or add that to the chicken broth.

Sauce

  • In a sauce pan, bring the chicken broth to a boil then add lemongrass, ginger, shallot, garlic, and wolf berries.
  • Lower heat to medium and allow to infuse for 3-5 minutes.
  • Season with sugar and fish sauce.
  • While stirring, drizzling in corn starch slurry to thicken sauce.
  • Remove from heat, discard lime leaves, ginger, shallot, and garlic.

To Serve

  • Spoon sauce over steamed cabbage rolls
  • Garnish with coriander.

Notes

You can substitute fish paste for mashed tofu for an even healthier alternative!