Discover the delightful world of Chinese cuisine with our irresistible Chinese Steamed Cabbage Rolls! Bursting with flavor and packed with wholesome ingredients, these tender cabbage rolls are not just a feast for the eyes but also a healthy choice for your dinner table. Imagine savoring juicy ground pork and fragrant ginger wrapped in delicate Napa cabbage, all steamed to perfection! Whether you're looking to impress guests or simply want to treat yourself to a comforting meal, this recipe will have you coming back for seconds. Dive into our step-by-step guide and unlock the secrets to making these scrumptious rolls that are sure to become a family favorite!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 head Napa cabbage
- 1 pound ground pork
- 1 cup cooked rice
- 2 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Begin by preparing the Napa cabbage. Carefully remove the leaves from the head of cabbage, trying to keep them intact. You will need about 12-16 leaves for the rolls. Bring a large pot of water to a boil and blanch the cabbage leaves for about 2-3 minutes until they are slightly softened. Remove them from the water and place them in a bowl of ice water to stop the cooking process. Drain and set aside.
- In a mixing bowl, combine the ground pork, cooked rice, soy sauce, minced ginger, minced garlic, sesame oil, and a pinch of salt and pepper. Mix well until all the ingredients are evenly incorporated. You can use your hands or a spoon for this step.
- Take one cabbage leaf at a time and place about 2 tablespoons of the pork and rice mixture near the base of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the base to the tip, ensuring that the filling is secured inside. Repeat this process with the remaining leaves and filling.
- Prepare a steamer by filling a pot with water and bringing it to a simmer. If you have a bamboo steamer, line it with parchment paper or cabbage leaves to prevent sticking. Arrange the cabbage rolls seam-side down in the steamer basket, making sure they are not overcrowded. You may need to steam them in batches.
- Cover the steamer with a lid and steam the cabbage rolls for about 15-20 minutes, or until the pork is fully cooked and reaches an internal temperature of 160°F (70°C).
- Once cooked, carefully remove the cabbage rolls from the steamer and transfer them to a serving platter. Garnish with chopped green onions for added flavor and presentation.
- Serve the Chinese steamed cabbage rolls warm, accompanied by additional soy sauce or your favorite dipping sauce if desired. Enjoy your delicious and healthy meal!
Tips
- Choose the Right Cabbage: Napa cabbage is ideal for this recipe due to its tender leaves, but you can also use savoy cabbage if you prefer a slightly different texture.
- Don’t Overcook the Cabbage: When blanching the cabbage leaves, aim for just 2-3 minutes. You want them pliable but not mushy, ensuring they hold together during steaming.
- Mix Well: For the filling, ensure that the ground pork and rice are thoroughly mixed. This helps in evenly distributing flavors throughout the rolls.
- Tightly Roll: When rolling the cabbage leaves, make sure to roll them tightly to prevent the filling from escaping during steaming.
- Steam in Batches: If you have a large number of rolls, steam them in batches to avoid overcrowding, which can lead to uneven cooking.
- Check the Temperature: Use a meat thermometer to ensure the pork is fully cooked. It should reach an internal temperature of 160°F (70°C) for safety.
- Garnish for Flavor: Don’t skip the chopped green onions! They add a fresh touch and enhance the overall presentation of your dish.
- Serve with Dipping Sauce: Enhance your meal with a side of soy sauce or a homemade dipping sauce for an extra burst of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 22g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 65mg
