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Stuffed Cabbage Soup

Servings 4


  • 500 g minced pork
  • 3 tbsp spring onions chopped & green part only
  • 1 tbsp ginger grated
  • 1 tbsp light soy sauce
  • 1 tbsp shao xing wine
  • 1/2 tsp sugar
  • 2 tsp corn flour
  • White pepper to taste
  • 14 chinese napa / wong bok cabbage leaves
  • 5 cups 1.2L chicken stock or water
  • Enough spring onion to secure cabbage
  • Coriander leaves for garnishing


  • In a mixing bowl, add pork, ginger, spring onions, sugar, soy sauce, shao xing wine, pepper, and corn flour.
  • Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.
  • Leave to marinate while preparing cabbage.
  • In a large pan, bring salted water to boil and blanch napa cabbage until soft (about 30-45 seconds).
  • Do the same for the spring onions.
  • 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 spring onion.
  • Continue until all the fillings are used.
  • In your wok, bring chicken stock to boil over medium high heat.
  • Gently drop in all the cabbage rolls, and bring it back up to a boil.
  • Cover, reduce heat to medium low, and allow to cook for 12-15 minutes.
  • Serve garnished with coriander leaves.