Steamed Stuffed Meat Cabbage Roll

Steamed Stuffed Meat Cabbage Roll

This post has been delayed for quite some time now and I definitely feel I owe my Instagram readers  this recipe. I cooked this dish awhile back on experimental mode and luckily it turned out great. So when I had it up on my IG, I was surprise to see so many people were keen on learning how to cook this dish. Ah yes, the famous question " Can you share the recipe please?" So tonight I cooked it again, captured all the necessary info and ready to share with everyone this time. :)

This dish not only can be served on chinese dinner table, but by changing the gravy sauce you drench over it, you can serve it as a main course on its own. Versatile right? The first time I ever come across this dish was when I was in California watching Food Network show where the chef did a similar dish but she baked the cabbage rolls...if I remember it correctly. There was even rice stuffed in the cabbage and tomato BBQ like sauce to go with it. Then again, that would be another experiment, on another post. Look out for it! :)

Ingredients

  • 7-8 Napa cabbage leaf, preferably big ones
  • 250 g minced pork (or chicken)
  • 2 dried shiitake mushrooms, soaked and chopped smal
  • 3 tiger prawns, peeled and deveined
  • 1 tbsp finely grated ginger
  • 2 tbsp finely grated carrot
  • 3 tbsp fried shallots (optional, but adds on a lot of fragrance)
  • 1/2 tsp white ground pepper
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp chinese Shaoxing wine
  • 1 tbsp finely chopped garlic
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1.5 tsp sugar
Read the whole recipe on Honey Bee Sweets