Surprise! Under this vegetable wrap lies a savoury meat patty.
Using cabbage leaves as a wrapper is not only healthy and delicious; it also makes the dish more interesting to look at. With the meat filling and the leafy cabbage wrapper, there is a mouthful of balanced diet in every bite.
Step by step
8 whole napa cabbage leaves
100 g chopped prawns
150 g minced pork
5 fresh water chestnuts
4 cloves garlic
5 shiitake mushrooms
1 teaspoon grated ginger
1/2 tablespoon sesame oil
1/2 tablespoon Chinese cooking wine
1/4 teaspoon white pepper
1/2 tablespoon light soy sauce
1/2 tablespoon corn flour
1 teaspoon fish sauce
1/2 teaspoon sugar
In a large bowl, add prawns, pork, water chestnuts, garlic, ginger, mushrooms and marinade A. Mix well and let the mixture sit in the fridge for at least half hour.
Blanch cabbage leaves in boiling water for about 30 seconds to soften them for rolling. Be careful not to break or make holes in the cabbage leaves.
Lay one softened cabbage on a flat surface. Place 3 tablespoons of the meat mixture about 1 inch from the bottom.
Roll the cabbage starting from the bottom. Then fold in the two ends at the sides and let the cabbage roll sit on the folded ends to form a neat parcel.
Arrange cabbage rolls in one layer in steamer and steam at high heat for about 10 minutes. Slice to bite sized pieces before serving.