The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey food lovers! Today, I’m sharing a dish that brings a fun twist to your typical dumpling game Cabbage Rolls! These tasty rolls are packed with savory flavors from seasoned minced chicken, veggies, and rice, all wrapped up in the tender leaves of Chinese cabbage. They’re easy to make and perfect for a cozy meal, with a delicious sauce that ties everything together. Whether you’re a fan of dumplings or looking to try something new, this cabbage roll recipe will not disappoint.
Method
Prepare the Filling
Start by chopping up all the ingredients for the filling. First, finely chop the minced chicken (about 190g), which can be made from 1-2 thighs. Then, grate the small carrot and chop the garlic, ginger, spring onion, and onion into small pieces. If you have cilantro, chop it up as well. Place all the chopped ingredients into a large mixing bowl. Add the oyster sauce, soy sauce, Shaoxing wine, sesame oil, white pepper, and optional MSG for an extra savory kick. Mix everything together thoroughly with your hands, ensuring that all the ingredients are evenly distributed. Finally, stir in the cooked rice and the whisked egg until the mixture is well combined, creating the flavorful filling for your cabbage rolls.
Prepare the Sauce
While your filling is coming together, you can prepare the sauce. In a small bowl, combine the oyster sauce, garlic, chopped chili (if you want a bit of heat), chicken powder, sugar, and water. Stir everything together to ensure that the sugar dissolves completely and the sauce is well-mixed. Set the sauce aside for later use, as it will be poured over the cabbage rolls once they’re cooked.
Blanch the Cabbage Leaves
Next, bring a pot of water to a boil. Carefully place the cabbage leaves into the boiling water for about 10-30 seconds. The goal is to soften the cabbage leaves without making them too delicate. Once the leaves are soft but still firm enough to hold their shape, remove them from the water. You can use tongs or a slotted spoon to handle them. Lay the blanched cabbage leaves out on a clean surface to cool down and prepare for the next step.
Assemble the Rolls
Once the cabbage leaves are cool enough to handle, it’s time to assemble your rolls. Cut off the tough white parts of the cabbage stems to make it easier to fold the leaves. Place about 1 tablespoon of the chicken and rice filling in the center of each cabbage leaf. Carefully fold the sides of the cabbage over the filling, then roll the leaf upwards, just like you would with a burrito. Be sure to fold the edges tightly to ensure the rolls stay intact during cooking.
Pan Fry
Heat some oil in a frying pan over medium heat. Once the oil is hot, gently place the cabbage rolls into the pan, making sure not to overcrowd them. Allow the rolls to fry for 1-2 minutes on each side, or until the bottoms are golden and slightly crispy. The goal here is to give the rolls a nice, crispy bottom while keeping the filling moist and tender inside.
Cook with Sauce
Once the cabbage rolls are nicely browned, pour the prepared sauce over the rolls. Let the sauce come to a boil, then lower the heat, cover the pan, and let it simmer for about 10 minutes. This will allow the cabbage to soften even more and for the filling to cook through while absorbing all the delicious flavors of the sauce.
Serve
After the cabbage rolls have simmered and cooked to perfection, it’s time to serve! You can drizzle some chili oil over the top for a bit of extra heat and flavor, and pour any remaining sauce over the rolls. If you prefer, you can also steam the cabbage rolls for 10-14 minutes instead of pan frying. While steaming, heat the sauce separately with a little cornstarch to thicken it, and then pour it over the rolls once they’re ready to serve.
Necessary Tools
- A large mixing bowl
- A knife and chopping board
- A frying pan
- A saucepan for sauce
- Tongs or a slotted spoon
- Steaming basket (optional for steaming)
Cabbage Rolls
Cuisine: EuropeanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
190g minced chicken (about 1 or 2 thighs)
1 small carrot, shredded (37g)
1/2 tsp garlic
1/2 tsp ginger
1 spring onion
1/4 onion, finely chopped
Handful of cilantro (optional)
2 tsp oyster sauce
1 tsp light soy sauce
1 tsp Shaoxing wine
1/2 tsp sesame oil
1/4 tsp white pepper
1/4 tsp MSG (optional)
100g cooked rice
15g whisked egg
7-9 cabbage leaves (depending on size)
For the sauce
1 tbsp oyster sauce
1/2 tsp garlic
1 chili (optional for heat)
1/2 tsp chicken powder
1/2-1 tsp sugar
110ml water
Directions
- Prepare the Filling Chop up the chicken, carrots, garlic, ginger, spring onion, onion, and cilantro (if you’re using it). Mix them all together in a bowl along with the oyster sauce, soy sauce, Shaoxing wine, sesame oil, white pepper, and MSG. Stir in the rice and the whisked egg until everything is well combined.
- Prepare the Sauce In a small bowl, mix together the oyster sauce, garlic, chili, chicken powder, sugar, and water. Set it aside for later.
- Blanch the Cabbage Leaves Bring a pot of water to a boil and blanch the cabbage leaves for 10-30 seconds until they become soft. Once done, remove them and set them aside to cool slightly.Prepare the Sauce In a small bowl, mix together the oyster sauce, garlic, chili, chicken powder, sugar, and water. Set it aside for later.
- Assemble the Rolls Cut off the tough part of the cabbage stems to make it easier to fold. Place about 1 tbsp of the filling in the center of each cabbage leaf, then fold the sides over and roll it up tightly to form a burrito shape.
- Pan Fry Heat some oil in a pan over medium heat. Place the cabbage rolls in the pan and fry them for 1-2 minutes, just until the bottoms are golden and slightly crispy.
- Cook with Sauce Pour the prepared sauce mixture over the rolls. Bring it to a boil, then cover the pan and let it simmer for 10 minutes or until the cabbage is tender and the filling is fully cooked.
- Serve Serve your cabbage rolls with a drizzle of chili oil and extra sauce on top. If you prefer, you can steam the rolls instead of pan frying them. Just steam for 10-14 minutes and heat the sauce separately with a little cornstarch to thicken.
Notes
- Be sure not to over-blanch the cabbage leaves. They should be soft but still hold their shape when wrapped. If they’re too soft, they might tear easily.
- When frying the cabbage rolls, keep an eye on the heat. If the pan is too hot, the rolls can burn on the bottom before cooking through. Medium heat works best.
- If you’re steaming, don’t crowd the rolls in the steamer. Leave enough space for the steam to circulate properly.
Serving Suggestions
- Pair these cabbage rolls with a simple side salad for a fresh contrast.
- Serve them with steamed rice or noodles for a complete meal.
- A sprinkle of sesame seeds on top adds a nice crunch and flavor.
Fun Fact
Did you know that cabbage is a great source of vitamin K, which helps support bone health? Plus, these rolls are a fantastic way to sneak in some veggies without sacrificing flavor!
Conclusion
These cabbage rolls are a fun and flavorful dish that brings a twist to the usual dumplings. With the savory filling and delicious sauce, they’re perfect for a hearty meal that’s sure to please everyone at the table. Whether you choose to pan fry or steam them, they’re easy to make and even easier to enjoy. So, gather your ingredients, get rolling, and savor every bite of this tasty treat!
