Feeding a Crowd

Cabbage Rolls

This was a recipe shared at the AEDA FreshLo Community Meal in 2016, as a comfort food to the speaker growing up. He describes it as "like egg rolls, but they use cabbage shell and steam them". The idea behind this recipe, is that it uses up ingredients prepared for egg rolls once egg roll shells run out- so it's a healthier, no-waste alternative! 

A neat thing I've learned about making egg rolls (or in this case, cabbage rolls), is that because the work is so intensive, it's best to make it in a big batch- and when making so much of something, it makes a great recipe for group cooking and feeding many people!

2 large cabbage heads
1 package of bean thread cellophane noodles
1 lb of ground pork (or other meat of choice)
8 stems of green onion, chopped
3/4 cup of cilantro, chopped
3/4 cup of cabbage, thinly shredded (can be part of leftovers from the cabbage heads used for wrapping the rolls)
3/4 cup of carrots, peeled and grated
1/2 of a shallot, finely chopped
1 tablespoon of ginger, minced
1/2 tablespoon of salt
1 tablespoon of black pepper
1 teaspoon of granulated chicken flavor soup base mix
1 tablespoon of fried garlic powder
3 tablespoons of oyster sauce
2 eggs

1. Take a cabbage head and cut off the root, placing the whole cabbage in boiling water on high heat. Cook the cabbage head for about 5 minutes in boiling water to soften. After the initial 5 minutes of boiling, turn the heat down to medium. Remove each layer or leaf from the cabbage head about every 2 minutes or until leaves are soft. Carefully remove the leaves from the boiling water with a set of tongs and set aside to cool. 

2. Soak the bean thread cellophane noodles in hot water for about 5 minutes (or until soft). Drain and cut the noodles into 1 inch segments.

3. Mix the bean thread cellophane noodles in with the rest of the ingredients until well combined.

4. Once the cabbage leaves cool, use a knife to "shave" the vein of each cabbage leaf until the vein is flush with the cabbage leaf.

5. Place roughly 2 spoonfuls of filling onto the lower end of the cabbage leaf closest to you. Tuck the sides in first, then roll it tightly forward.

6. Place the cabbage rolls into a steamer. Once the water boils, let them cook for 45 minutes.

Recipe and image from sheiladipity.com, taken between the Steamed Cabbage Egg Rolls page and the Kab Yaub (Hmong Egg Rolls) page and pieced together according to the instructions on the Steamed Cabbage Egg Rolls recipe.

Lor, S. (2017, September 12). Steamed Cabbage Egg Rolls. Retrieved from http://www.sheiladipity.com/steamed-cabbage-egg-rolls/.
Lor, S. (2016, April 18). Kab Yaub (Hmong Egg Rolls). Retrieved from ​http://www.sheiladipity.com/kab-yaub-hmong-egg-rolls/

This page has paths:

This page references: