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Cabbage Rolls

27 Mar

I honestly can’t tell you what inspired this dish. Perhaps it was the gorgeous photos on Kathy Man’s blog. I tend to think it was influenced by the fact that there was a whole cabbage in my weekly box of fresh local vegetable from Fruitos. Whatever the reason, I am here to tell you the results were delicious!

[  SERVES: 3  |  TIME: 30 – 40 MINUTES  |  COST: $4 – 5  TOTAL ]
[  JOES’ RATING:  4 / 5  |  MY RATING  2.5 / 5 ]
 INGREDIENTS

1 cabbage, cored with leaves separated

Filling

250 gm pork mince
½ onion, diced
½ – 1 cup cooked brown rice
¼ cup bean shoots, cut coarsely
3 tablespoons soy sauce
1 tablespoon garlic
salt and pepper to taste

Sauce

2 cups stock (vegetable or chicken)
3 tablespoons oyster sauce
1 tablespoon garlic
1 teaspoon corn flour

Method

  1. Mix all ingredients for the filling in a bowl and set aside in a bowl and set aside.
  2. Bring a large pot half full of  water to the boil. Place one cabbage leaf in the water at a time for about three minutes or until semi transparent and soft. Remove from the water and place into some cool water for 30 seconds.
  3. Place the cooled cabbage leaf onto a board. Place a tablespoon of mixture at one end of the cabbage leaf. Fold the sides up and carefully roll the cabbage to form a parcel. Use toothpicks if necessary to hold the roll in place.
  4. Place the rolls into a steamer when complete. Steam for about 20 minutes or until cooked.
  5. Mix the cornflour in a little water and set aside. In a small saucepan, mix the stock, oyster sauce and garlic with a whisk.  Bring the sauce to a gentle boil before slowly adding the corn flour mixture, whisking continually. The sauce is ready when it is slightly thickened and has a silky appearance.

Observations

  • This dish was so simple, yet so yummy. It looks gorgeous plated up with some steamed greens. Makes me look like I have some skills!
  • I felt the rolls needed something. I was hoping the bean sprouts would provide a little crunch, but of course they cooked so they became quite soft. In reflection, some pine nuts would have been a great addition, or perhaps some celery. Joe loved them just as they were and was looking for more after devouring his three.
  • I used a regular round white cabbage, however I think it would have been easier and taste better with a wombok cabbage. If you do use a regular cabbage, cut out the thick centres, as they wont roll well.
  • Diabetic Note: There is not much in the way of carbohydrates in this dish, so add a little extra rice to your plate.
  • Ethical Note: Where possible, try to lower your carbon footprint by sourcing local produce. Also, keep an eye out for free range pork mince which is starting to pop up in the major supermarket chains.
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7 responses to “Cabbage Rolls

  1. narf77

    March 28, 2012 at 6:50 am

    Hmmm…perhaps you could add some grated carrot for colour and flavour? I would try to replicate a spring roll type filling using the cabbage as the ‘wrapper’ to give it more nutrition and make it gluten free (so no noodles in the filling). We use oyster sauce, chilli sauce (or flakes), sesame oil, a splash of Worcestershire, a little yellow mustard (you would be surprised at how tasty it makes the final product), a bit of Massell “chicken” (all Massell products are vegetarian) stock and the ubiquitous mix of fresh garlic and ginger. Steve has a bit of chicken in his and I just have mine with the veggies. Tasty and they would most probably translate into these cabbage rolls well. Cheers for ideas for whats for tea tonight (although I think it is lasagna tonight :))

     
    • mizrhi

      March 28, 2012 at 7:55 am

      I did think of grated carrot – after they were already steaming. Mustard might be an interesting addition though! (And chilli flakes! I just drowned today’s fried rice (packed lunch for uni) in chilli flakes cause… ya know….. nom nom! – I cant resist chilli!)
      Have a great day, Narf!

       
      • narf77

        March 28, 2012 at 3:44 pm

        Cheers. Love the chilli although I must admit it has been a slow kind of love…the kind that creeps up on you and you suddenly realise that you actually need that love in order to tantalise your poor jaded soul 🙂

         
        • mizrhi

          March 28, 2012 at 10:50 pm

          I use to love it – use to drown everything to it, and I’ve developed a slight intolerance to it now. I use it still in everything, but not to the excess that I use to. I must be getting soft in my old age!

           

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