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Stuffed Cabbage Rolls

Maggie Wu
2 servings
Juicy pork and shiitake mushroom filling wrapped in napa cabbage, steamed until tender, and finished with a savory sauce.
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Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients
 

  • 1 napa cabbage, about 6 leaves
  • 8 oz ground pork
  • 3 oz dried shiitake mushrooms, rehydrated
  • 1 tbsp ginger, finely minced
  • 2 stalks scallions, finely chopped
  • 1 tbsp mushroom water
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/2 tsp salt

Sauce:

  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tsp chili oil, optional
  • 1 cup water
  • 2 tsp cornstarch

Instructions
 

  1. Bring a large pot of water to a boil. Separate 6 leaves from the napa cabbage and blanch them for 1 to 2 minutes, or until softened and pliable. Transfer the leaves to a bowl of cold water, then drain and pat dry.
  2. Finely chop the rehydrated shiitake mushrooms, reserving 1 tablespoon of the mushroom soaking water.
  3. In a large bowl, combine the ground pork, chopped shiitake mushrooms, ginger, scallions, mushroom soaking water, soy sauce, sesame oil, white pepper, and salt. Mix in one direction until the filling is well combined and slightly sticky.
  4. Lay one cabbage leaf flat on a work surface with the stem end facing you. Place about 2 tablespoons of the pork filling near the bottom of the leaf. Fold the sides inward, then roll the leaf tightly around the filling. Repeat with the remaining cabbage leaves and filling.
  5. Arrange the cabbage rolls seam-side down in a bamboo steamer. Alternatively, place them on a heatproof plate inside a steamer. Steam over medium-high heat for 15–18 minutes, or until the pork filling is fully cooked.
  6. While the cabbage rolls are steaming, prepare the sauce by combining all of the sauce ingredients in a small saucepan over medium heat. Cook until the sauce comes to a simmer and slightly thickens.
  7. Remove the cabbage rolls from the steamer and carefully drain off any excess liquid. Pour the sauce over the cabbage rolls and serve immediately.

Notes

  • If using dried shiitake mushrooms, reserve some of the soaking water before draining.
  • Depending on the size of your napa cabbage leaves, you may need slightly more or less than 2 tablespoons of filling per roll.
  • If cooking the cabbage rolls from frozen, steam directly from frozen without thawing and allow a little extra steaming time.
Calories: 567kcal, Carbohydrates: 53g, Protein: 32g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Cholesterol: 82mg, Sodium: 2454mg, Potassium: 2159mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1559IU, Vitamin C: 126mg, Calcium: 389mg, Iron: 4mg
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