Chinese Cabbage Roll

Pour the sauce over the rolls. In a small saucepan bring water to a boil and throw the cabbage leaves in for about 2 minutes until they begin to wilt then remove and set aside on a dry towel.

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Cover and simmer for 25 minutes.

Chinese cabbage roll. Remove the pan from the heat and arrange the cabbage rolls seam-side down in a single layer in the pan. Lift the rolls out with a slotted spoon and transfer them to a serving platter. If the gravy appears too little for your liking increase chicken stock to 100ml and or add less corn starch slurry.

Cut the thick vein out of each leaf of cabbage in an upside-down V-shape. Roll the whole package over once to enclose the stuffing.

Instead of adding oyster sauce try the dried scallop. To stuff each leaf mound 18 of the stuffing at the stem end foldthe bottom of the leaf over the stuffing then fold over the right and left sides. The flavor still lingers on in my memory after a lapse of so many years.

Drain rinse under cold running water and drain again. Cook the cabbage leaves in a large pot of boiling water until they are limp about 2 minutes. You just want it softened slightly so its easier to roll into the cabbage leaves Combine the broccoli slaw pork brown rice all but 2 tablespoons of the scallions garlic ginger soy sauce and egg in the bowl with the reserved sauce and mix well.

Return the pan to medium-low heat. This recipe is the Chinese style cabbage rolls that I used to make as a teenager. A large Chinese cabbage roll stuffed with ground pork and prawn counts about 150 kcal.

Lay the cabbage leaves.

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