Chinese-style Napa Cabbage Rolls
At first, I was wrapping leftover gyoza stuffing. Cabbage rolls are simple, plus, you can cook it up in advance. It's a family favorite.
These are rather large cabbage rolls.
For my family, I serve 2 per person, but it may be better to portion 1 per person for other families.
4) If the cabbage leaves is hard that it will break when you roll it, microwave it for 1-2 minutes so it softens.
When plating, don't forget to take out the toothpicks. Recipe by Shampoo hat
Chinese-style Napa Cabbage Rolls
At first, I was wrapping leftover gyoza stuffing. Cabbage rolls are simple, plus, you can cook it up in advance. It's a family favorite.
These are rather large cabbage rolls.
For my family, I serve 2 per person, but it may be better to portion 1 per person for other families.
4) If the cabbage leaves is hard that it will break when you roll it, microwave it for 1-2 minutes so it softens.
When plating, don't forget to take out the toothpicks. Recipe by Shampoo hat
Cooking Instructions
- 1
Cut away the root part (where it's white, about 1/4 to 1/3). The white part is used, so don't throw away.
- 2
The bit of white part on the stem can be shaved off thinly.
- 3
Diced the white part of the cabbage of 4 leaves, and put in a bowl. Mix with everything in ＊.
- 4
Put one leaf on top of another leaf, add 3) and roll up (1 roll should look like this).
- 5
Use a toothpick to secure it (This one used 1 toothpick to secure, but sometimes you need more...)
- 6
Put 3) side by side in a pot. Pour water about halfway full, cover with aluminum foil, and cook.
- 7
Julienne the leftover white stem of the cabbage. Also julienne the carrot, and cut the chives into 5 cm.
- 8
Cook 6) until soft, push the cabbage rolls a little to the side, and add the 7) cabbage and carrots, and cook.
- 9
When 8) carrot and cabbage has wilted, take the cabbage rolls out and plate.
- 10
To 9), add the chives, and add salt if needed. Add katakuriko, and a little sesame oil. Pour on top of the cabbage roll and it's done!
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