With everything going on at the moment I’m glad to say we have still had time to cook although we are relying on tried and trusted favourites rather than anything particularly creative but there is definitely something to be said for healthy meals you can shop for and cook when you are shattered, have lost your list and wouldn’t be able to remember which cookbook the recipe was from anyway.
When we came back to Manchester I re-signed up to our local veg box scheme that I used to get as a student which is great, every Tuesday evening we get a surprise mix of local and organic vegetables and I get very over excited like a weekly veg equivalent of Christmas morning. Currently we are getting a lot of brassicas – Broccoli, Romonesco, Sprouts and a new variety of cabbage every week – so we can at least feel like we are getting our greens. A couple of weeks ago we received a Chinese cabbage and I thought I’d try something different to my go to shred it and fry in in butter (don’t get me wrong that is still delicious!).
I thought given the name I may as well try an oriental themed dish – I cant promise this would be the most authentic of recipe but the flavours were great and it was surprisingly quick to cook . I’ve never really tried cooking with cabbage leaves as a wrapping and I was a little skeptical that they would hold together rather than collapsing into a pile of mush, but low and behold my off the cuff technique worked really well.
- 1 Chinese cabbage
- 400g pork mince
- 4 spring onions – finely chopped
- 2 tbsp grated ginger
- 3 cloves of garlic – crushed
- 1 egg
- 1 tbsp rice wine vinegar
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
Add all the cabbage roll ingredients other than the cabbage to a bowl and combine to make a meatball like consistency.
Carefully separate the leaves of the cabbage and wipe each one clean. Layer the leaves up in a steaming pan and steam for 3 minutes until the leaves are soft but still maintain their structure.
To assemble to rolls take a cabbage leaf, add a rounded tablespoons worth of meatball mixture to the innermost side and roll up towards the green end carefully tucking the sides in so that the cabbage covers all of the meat mixture, repeat until you run out of cabbage leaves or meatball mixture.
Arrange the rolls in a steamer and steam over boiling water for 20 minutes.
Serve with noodles or a crunchy stir fry or both!
2 thoughts on “Chinese Cabbage”
Thanks for sharing this recipe, I’ve been keeping a pound of ground beef in the freezer for a while now because I wasn’t sure what to use it for (I’ve been pescetarian for a year now and don’t really remember how to cook meat!) but this recipe has inspired me to finally use the beef. I guess I’ll use it in replacement of the pork for these cabbage rolls. -Serena
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Hi Serena, I’m glad I’ve given you an idea of how to use it! I was vegetarian for quite a few years and it took me ages to get back into eating meat enthusiastically (my other half would still say I don’t eat it enough) it just takes time to get used to it tempting you again. Let me know how you get on!
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