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 ]
1 cabbage, cored with leaves separated
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
2 cups stock (vegetable or chicken)
3 tablespoons oyster sauce
1 tablespoon garlic
1 teaspoon corn flour
- Mix all ingredients for the filling in a bowl and set aside in a bowl and set aside.
- 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.
- 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.
- Place the rolls into a steamer when complete. Steam for about 20 minutes or until cooked.
- 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.
- 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.
- Holly’s Halishkas: New Age Stuffed Cabbage Rolls (blogher.com)