Steamed Cabbage Rolls
Steamed Cabbage Rolls
Ingredients
For the Cabbage Rolls
- 1 head Napa cabbage, about 2 pounds
- 1 pound ground pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely minced
- 1/2 cup carrot, finely diced
- 1/4 cup green onions, thinly sliced, plus more for garnish
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red chili flakes, or to taste
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1/2 teaspoon red chili flakes, or to taste
Instructions
- 1
Prepare the cabbage leaves: Carefully remove 12-16 large outer leaves from the Napa cabbage. Bring a large pot of salted water to a boil. Blanch the cabbage leaves in batches for 2-3 minutes, or until pliable. Immediately transfer them to an ice bath to stop cooking, then drain well and pat dry.
⏱️ 10 min
- 2
Prepare the filling: In a large bowl, combine the ground pork, minced shrimp, diced carrot, 1/4 cup sliced green onions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 3
Assemble the cabbage rolls: Lay a blanched cabbage leaf flat on a clean surface. If the thick rib is too prominent, carefully shave it down with a paring knife without tearing the leaf. Place about 2-3 tablespoons of the filling near the stem end of the leaf. Fold in the sides of the cabbage leaf over the filling, then roll it up tightly from the stem end to form a neat parcel. Repeat with the remaining cabbage leaves and filling.
⏱️ 10 min
- 4
Steam the cabbage rolls: Arrange the assembled cabbage rolls in a single layer in a steamer basket. Place the steamer basket over a pot of simmering water, ensuring the water does not touch the bottom of the basket. Cover and steam for 15-20 minutes, or until the filling is cooked through and the cabbage is tender.
⏱️ 20 min
- 5
Prepare the sauce: While the rolls are steaming, whisk together 3 tablespoons soy sauce, rice vinegar, honey, 1/2 teaspoon sesame oil, and 1/4 teaspoon red chili flakes in a small bowl until well combined.
⏱️ 5 min
- 6
Serve: Carefully remove the steamed cabbage rolls from the steamer. Arrange them on a serving platter. Drizzle generously with the prepared sauce. Garnish with toasted sesame seeds, additional sliced green onions, and red chili flakes, as desired. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Cabbage Rolls
Ingredients
For the Cabbage Rolls
- 1 head Napa cabbage, about 2 pounds
- 1 pound ground pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely minced
- 1/2 cup carrot, finely diced
- 1/4 cup green onions, thinly sliced, plus more for garnish
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red chili flakes, or to taste
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1/2 teaspoon red chili flakes, or to taste
Instructions
- 1
Prepare the cabbage leaves: Carefully remove 12-16 large outer leaves from the Napa cabbage. Bring a large pot of salted water to a boil. Blanch the cabbage leaves in batches for 2-3 minutes, or until pliable. Immediately transfer them to an ice bath to stop cooking, then drain well and pat dry.
⏱️ 10 min - 2
Prepare the filling: In a large bowl, combine the ground pork, minced shrimp, diced carrot, 1/4 cup sliced green onions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 3
Assemble the cabbage rolls: Lay a blanched cabbage leaf flat on a clean surface. If the thick rib is too prominent, carefully shave it down with a paring knife without tearing the leaf. Place about 2-3 tablespoons of the filling near the stem end of the leaf. Fold in the sides of the cabbage leaf over the filling, then roll it up tightly from the stem end to form a neat parcel. Repeat with the remaining cabbage leaves and filling.
⏱️ 10 min - 4
Steam the cabbage rolls: Arrange the assembled cabbage rolls in a single layer in a steamer basket. Place the steamer basket over a pot of simmering water, ensuring the water does not touch the bottom of the basket. Cover and steam for 15-20 minutes, or until the filling is cooked through and the cabbage is tender.
⏱️ 20 min - 5
Prepare the sauce: While the rolls are steaming, whisk together 3 tablespoons soy sauce, rice vinegar, honey, 1/2 teaspoon sesame oil, and 1/4 teaspoon red chili flakes in a small bowl until well combined.
⏱️ 5 min - 6
Serve: Carefully remove the steamed cabbage rolls from the steamer. Arrange them on a serving platter. Drizzle generously with the prepared sauce. Garnish with toasted sesame seeds, additional sliced green onions, and red chili flakes, as desired. Serve warm.
⏱️ 5 min