This recipe is the Chinese style cabbage rolls that I used to make as a teenager. The flavor still lingers on in my memory after a lapse of so many years. (Imagine my son has already married!).
I still vaguely remember the process and have made some tweaks, by adding a thick sauce to glaze the cabbage rolls before serving.
No fancy ingredients are required. All the ingredients are available in my kitchen pantry.
It is a nutritious and balanced meal.

Recipe here:
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For the stuffing: (A)
450g minced pork (or chicken/shrimp)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp minced ginger
2 tsp minced garlic
1 tbsp rice wine (optional)
1 tsp salt
1 tsp sugar
1/2 tsp ground white pepper
5 medium-sized dried shiitake mushrooms
3 stalks scallion, thinly sliced
1 small onion (about 80g)
For the gravy: (B)
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp cornstarch (mix with 1 tbsp water)
Water soaking the mushrooms
Liquid release from the cabbage rolls after steaming
1 tbsp scallion, thinly sliced

Method :
For the cabbage rolls
- Mix the minced meat with all the ingredients in (A). Mix well until it becomes a sticky paste.
- Divide the stuffing into twelve equal portions.
- Remove the core of the round cabbage.
- Blanch the cabbage in boiling water until the leaves loosen from the core. Remove and drain.
- Place a portion of the stuffing on a piece of cabbage.
- Fold and wrap to encase the stuffing.
- Place the cabbage rolls in a plate, seam side down.
- Steam the cabbage rolls over medium heat for fifteen minutes. Remove.
For the gravy
- Collect the liquid formed during steaming. Pour it into a pan.
- Add the water for soaking the mushrooms.
- Season the gravy with light soy sauce and sesame oil.
- Let it cook down to half of the volume. Thicken with cornstarch slurry.
- Sprinkle some sliced scallions into the gravy.
- Drizzle on the cabbage rolls. Serve.


#CabbageRoll #StuffedCabbage #ChineseCabbageRoll

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