I once ate something similar from a chinese take-away and decided to give it a try. The Napa Cabbage used in this dish is also known as Chinese White Cabbage (å¤§ç™½èœ) or similar to Kimchi. It is longish and sweet in taste and widely used in East Asia. Though I usually stir fry this dish or use them in soups, this is my first attempt at steaming them after rolling them up like popiah.
There are 3 main steps to this dish. Preparing the stuffing, softening the cabbage and steaming the cabbage rolls. This recipe makes about 10 to 12 rolls with each roll using a single napa cabbage leaf. Actually, the stuffing can be left to your creativity. I used pork and prawns here. You can use fish paste, chicken meat or even beef or lamb mince depending on the seasoning applied.
The result was good and I was happy with how it turned out. The stuffing was nice and firm (and does not crumble) whilst the napa cabbage leafs were not overcooked and retained a slight resistance when bitten. Rather healthy dish, I must say. Tasted great with steaming white rice and a favourite with the kids. I should cook this for Chinese New Year Eve Dinner 😀
This is my recipe for Napa Cabbage Rolls
- 150 grammes pork mince
- 150 grammes prawns (deveined, shelled and chopped roughly)
- 5 pieces chinese dried mushrooms (pre-soaked till soft and chopped)
- 12 pieces Napa Cabbage leafs
- 1 tablespoon oyster sauce
- a few dashes of white pepper powder
- 1/2 teaspoon sesame oil
- 1/2 teaspoon light soya sauce
- 1 teaspoon cornflour
Place steaming rack on steamer and steam napa cabbage leafs one by one till limp and soft enough to roll. Set steamed leafs aside to cool.
Place pork, prawns and mushrooms with marinade in a large mixing bowl. Combine the ingredients in a one-way movement (eg. clockwise or anti-clockwise) till even. Leave mixture to stand for at least 30 minutes.
Place a single napa cabbage leaf on a large plate / table with pointed leaf away from you. Take 2 tablespoons of mixture and place on the stem end and form into a sausage-like roll. Fold stem end over the mixture, fold both sides and roll over till the pointed leaf edge. Repeat with the rest of the leafs and mixture till complete.
Arrange rolls on a plate and steam for 10 minutes. To test whether completely cooked, pierce with a chopstick. If the chopstick comes out clean, it’s cooked.
Remove steamed rolls and place on a plate (you can slice them if you want). With the remainder of the gravy on the steaming plate, pour it into a saucepan and reduce it into a thicker gravy using a little cornstarch if necessary.
Serve hot by pouring over with gravy.
My Recommended Recipes