Liquorish

Chinese Cabbage Rolls

2
 

   

   

 

Cabbage is definitely not on my favorite vegetable list. As a child, I ran miles away from it. My thoughts were, ‘I’m not a cow! Why are you feeding me leaves’? Then, as I grew wiser (if I may say so), I gave the vegetable a chance. My dad occasionally made what he called a burger, with two slices of bread and coleslaw. I loved the coleslaw not knowing for a long time what I was eating.

I, now, make a conscious effort for health reasons. The best way to trick kids or even adults into eating any vegetable is combining it with meat. My parents succeeded 🙂

Psuedo momos as I call these cabbage rolls are juicy, meaty and so ‘momo’y. I love momos and I can eat close to 20 at a time, no liquid laugh reflexes, if you know what I mean. I must take part in a momo eating competition. I set very high goals for myself 😉

Here’s what you need to make these super healthy cabbage rolls

I had a tiny stalk of lemongrass. It’s so packed with flavor. You can omit it if you can’t find any and add a chopped sweet shallot.

A medium sized cabbage yields 10- 15 rolls. I used green cabbage as I love its’ peppery flavor.

Prepping the cabbage is the most important part. Here’s how.

Snip the hard stubborn end and with a sharp knife core the cabbage. The leaves are held together right there.

Pierce the knife into the cabbage.

Immerse into a pot filled with boiling water. The knife helps you keep the cabbage immersed in the water as it has a tendency to float right up.

The leaves will slowly begin to move away from the core and get dispersed in the water.

Discard the core without leaves and continue to cook the leaves for 2-3 minutes.

Drain and dry.

With the hard stalk facing you, press the leaf down gently and snip off the hard stalk.

Below is another image for clarity.

We are done with the only hard (time consuming) part of this recipe.

Moving on, all the other ingredients go into the chopper along with salt. Go easy on the salt. If you don’t have one, just chop with a knife and buy minced meat. I love my chopper, only it doesn’t fly 😉 Come on, lighten up is what I’d say to you if you thought that was lame!

And that’s what it does for me.

Few drops of soy sauce and mix it all up.

To make the rolls, place the blanched cabbage leaf on a flat surface and dollop some meat as shown below.

Blanket the meat.

Roll into the most adorable little things ever!

Steam in a lightly oiled steamer for not more than 3-4 minutes and serve hot. I like to make these for a party as they are healthy and fuss free.

I usually serve them with a soy chili dip and trust me they disappear pretty fast.

Juicy, moist, guilt free momos!

Hope you try it.

Happy weekend y’all!

Cheers 🙂

Chinese Cabbage Rolls
Print
: Appetizer
Cuisine: Chinese
Liquorish:
Prep time:
Cook time:
Total time:
Serves: 2
Steamed Cabbage Rolls with minced chicken
Ingredients
  • Cabbage 1 medium
  • Boneless chicken 200 g
  • Chili 1
  • Garlic clove 1
  • Ginger ¼ thumb
  • Coriander 4-5 sprigs
  • Lemongrass 1 stalk
  • Salt to taste
  • Soy sauce ½ tsp.
Method
  1. Prep the cabbage as shown above.
  2. Mince the chicken with all the other ingredients except cabbage and soy sauce.
  3. Mix soy sauce into the minced chicken.
  4. Dollop chicken onto the cabbage leaf and wrap as shown above.
  5. Steam in an oiled steamer for 3-4 minutes and serve immediately.

 

 

 

2 Comments

So, what do you think ?