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THE MOST COMFORTING STUFFED CABBAGE ROLL YOU'LL EVER EAT

Time required: 25 min | Serves: 2-3pax


On days that are slightly chillier, this is all I crave - steamed cabbage rolls stuffed with fillings, drizzled with a piping hot broth. This recipe truly warms the soul!


INGREDIENTS

  • 12 napa cabbage leaves, cleaned & white part trimmed off 200 g soybean tempeh, chopped

  • 1/4 cup carrot, chopped

  • 1/4 cup broccoli stems, diced

  • 4 caps Chinese mushroom, soaked overnight and diced finely

  • 100g water chestnuts, diced

  • 1 tsp corn starch

  • 3 tsp sesame oil

  • Dash of white pepper

  • 1 tsp salt

  • 1 tbsp goji berry, soaked in hot water

Sauce

  • 1 cup water

  • 1 teaspoon tamari

  • 1 tbsp vegetarian oyster sauce

  • 1 tsp cornstarch

  • 1 tbsp water

  • Pinch of salt

  • Dash of white pepper


HOW TO MAKE STUFFED CABBAGE ROLLS


1. To make the filling, sauté mushrooms in 2 teaspoons oil until aromatic, then continue to stir fry carrot and broccoli stems for about 2 mins over low-med heat. Add in tempeh and mix for another 2 minutes. Dish up into a big bowl.

2. In the mixing bowl, add in diced chestnuts. Season with 3 teaspoons sesame oil, 1 teaspoon salt & a few dashes of white pepper (season accordingly). Using a spatula, mix in corn starch until all incorporated & set aside. 3. Bring a pot of water to boil & season with a pinch of salt. Blanch cabbage leaves for about 1 min or until slightly soft. Remove & pat dry with a paper towel. 4. To make the cabbage roll, take about 1-2 tablespoons of filling & form it into a thick log shape. Place the filling in the middle of the cooked cabbage leaf, then roll to wrap it. Continue until you are done with all the mixture, then steam the rolls over high heat for 8-10 mins. 5. Meanwhile, make the sauce by adding water in a shallow pot & bring it to boil. Season it with tamari and vegetarian oyster sauce & stir in the corn starch slurry & cook for 1 min until it thickens (season with more salt if needed). 6. When the rolls are done steaming, drain the extra liquid (if any) & then ladle the sauce over. Garnish with soaked goji berry.


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