Cabbage is a nutritious and cheap vegetable once could easy get from the market. It is also super easy to cook. All you need is some chopped garlic and some oyster sauce, you could make yourself a quite decent plate of stir-fried cabbage. Or some turmeric powder to spice it up if you prefer some Indian style stir-fried cabbage.
Besides from stir-frying, cabbage is also a great ingredient if you wish to make a simple bowl of soup like my mom always make soup with fish balls and cabbage. The whole family likes it except me. Maybe it was too bland for my taste.
The missus and I have recently discovered a new way of cooking cabbage and they are known as cabbage rolls. The inspiration came after we watched the famous Netflix series, midnight diner (Yup! Again…). The food that shown in the show is mostly simple to make. After watching it, we thought we might give it a try and make some adjustment to suit our taste.
Mixture of meat (could be pork or beef, or mix of both), egg, onion, and Japanese bread crumbs were seen used for the filling. We tried it and like it but we thought maybe we could give it a little bit more Chinese flavour touch to it. Thus we added chives, shiitake mushrooms, and carrot in.
When comes to boiling the cabbage rolls, we think a light chicken stock would do the trick, after trying a few different soup base. The cabbage rolls are flavourful enough with all the ingredients in the filling, thus the soup should remain as light as possible so it does not overwhelm it.
Here is our version of cabbage rolls~
- Frying pan
- Rolling pin
- 6 Large cabbage leaf
- 300-350 g Minced pork (mince beef will also do or mix of both)
- 30 g Carrot
- 4 Shiitake mushroom (hydrated)
- 1 tsp Salt
- 1 tsp Pepper
- 1 Whole onion (yellow onion)
- 1 egg
- 20 g Chives
- 500 ml Chicken stock (or chicken stock cube)
- Pinch of salt
- Start by finely chop chives, carrot, onion, and hydrated shiitake mushroom.
- Heat a bit of oil in a frying pan and saute the onion until brown. Set it aside and let it cool.
- Take the whole cabbage and turn it upside down. With a small knife, slit the core end of the leaf that you want, and the leaf would be easily peel without breaking. Peel 6 cabbage leaf.
- Boil the cabbage leaf in a pot of boiling water for about 4-5 minutes or until soft.
- Once soft, rinse it under tap water to stop the cooking. Wipe it dry with kitchen tower.
- Place the cabbage leaf on a flat table top. Gently roll it with a roller pin especially on the core part. Rolling make it easy for wrapping later.
- Prepare the filling by mixing everything in a bowl including saute onion and egg. Mix it well and divide it into 6 portions.
- Time for wrapping! Place the cabbage on a tabletop with core facing us. Take a portion of the meat, toss it with hands a few times, make it into log shape, and place it on the cabbage leaf that closest to us.
- With the leaf close to us, roll the filling until it is fully covered, fold both sides in and roll until the end. Repeat the same for the rest.
- Now to boil the cabbage rolls. Place them on a pot with the end facing down. Fill the pot with chicken stock, about half cover. Heat it with medium high heat.
- Once boiling, set the heat to low and let it simmer for 30-40 minutes with lid on.
- Serve it on a nice plate or a a bowl if you like some soup.