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Recipe

Steamed stuffed cabbage roll recipe

By  |  Updated 29 Nov 2015
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DIFFICULTY LEVEL
8 Servings
15 Mins
15 Mins
Asian, Chinese
View all
Steamer
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Surprise! Under this vegetable wrap lies a savoury meat patty.
Step by step
Main Ingredients
  • 8 whole napa cabbage leaves
  • 100 g chopped prawns
  • 150 g minced pork
  • 5 fresh water chestnuts
  • 4 cloves garlic
  • 5 shiitake mushrooms
  • 1/2 carrot
  • 1 teaspoon grated ginger
Marinade A:
  • 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
  • sea salt
Method
Step 1 
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.
Step 2 
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.
Step 3 
Lay one softened cabbage on a flat surface. Place 3 tablespoons of the meat mixture about 1 inch from the bottom.
Step 4 
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.
Step 5 
Arrange cabbage rolls in one layer in steamer and steam at high heat for about 10 minutes. Slice to bite sized pieces before serving.
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Recipe Cooking Card

Steamed stuffed cabbage roll recipe

By wiffy
Preparation time 15 Mins
Cook time 15 Mins
Yield 8 Servings
Main Ingredients
  • 8 whole napa cabbage leaves
  • 100 g chopped prawns
  • 150 g minced pork
  • 5 fresh water chestnuts
  • 4 cloves garlic
  • 5 shiitake mushrooms
  • 1/2 carrot
  • 1 teaspoon grated ginger
Marinade A:
  • 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
  • sea salt
Instructions
Step 1
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.
Step 2
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.
Step 3
Lay one softened cabbage on a flat surface. Place 3 tablespoons of the meat mixture about 1 inch from the bottom.
Step 4
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.
Step 5
Arrange cabbage rolls in one layer in steamer and steam at high heat for about 10 minutes. Slice to bite sized pieces before serving.
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