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Steamed stuffed cabbage roll recipe

By wiffy
11 January 2011 3:23 PM Updated 04 Dec 2014

Steamed stuffed cabbage roll recipe

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.

Makes 8


8 whole napa cabbage leaves
100g chopped prawns
150g minced pork
5 fresh water chestnuts, peeled and chopped
4 cloves garlic, peeled and finely chopped
5 shiitake mushrooms, thinly sliced
½ carrot, thinly shredded
1 teaspoon grated ginger

Marinade A:
½ tablespoon sesame oil
½ tablespoon Chinese cooking wine
¼ teaspoon white pepper
½ tablespoon light soy sauce
½ tablespoon corn flour
1 teaspoon fish sauce
½ teaspoon sugar
a pinch of sea salt


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.

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.

3. Lay one softened cabbage on a flat surface. Place 3 tablespoons of the meat mixture about 1 inch from the bottom.

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.

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.


If you do not like to eat the white bottom part of the napa cabbage which some may find too fibrous, use a large piece of cabbage and trim away most of the bottom end horizontally.


wiffy is the author of local food blog Noob Cook. Her blog is a collection of the successful recipes she has whipped up, and she hopes that by sharing them, she will spread the love for cooking. 

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