Chinese Stuffed Cabbage Rolls
These cabbage rolls were a bit of an experiment between a friend and I some years ago, and they stuck with me ever since. The first version of this recipe that I posted was early in my blogging career, so there weren’t any good photos to accompany it. So… I decided to bring this sucker out of the archives and give it the revamp it deserves!
Lately I’ve been going through a bit of a rough patch in pretty much all categories of life. My website was down for two weeks, we have had some major house repairs / nightmares at home, I’ve been under quite a bit of stress, and all of this completely threw me off of my routine. Speaking of stress, that is something I would love to hear from you guys about. I’ve been researching better ways to deal with it myself, and I would love to hear any tips/tricks that you have!
Now… back to the food!
You may be saying to yourself woahhhhhh cool video man! Not to toot my own horn, but I have been working really hard at my photography and video skills this past year, and finally learned how to make one of these! EEK!!!
You can substitute any type of ground meat you want in here, or, even opt for a vegetarian version by substituting tofu. It will come out great no matter what!
Chinese Stuffed Cabbage Rolls
Ingredients
- 1 green onion diced
- 2 slices ginger minced
- 1 tsp. cornstarch
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin
- 1 Tbsp. water
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. black bean paste
- 1/2 lb. ground meat of choice pork, chicken, beef, tofu, etc.
- about 10 cabbage leaves blanched
- 1/4 cup hoisin
- 4 tsp. rice vinegar
- Handful of black sesame seeds
Instructions
- Pre-heat oven to 375 degrees F.
- Mix together green onion, ginger, cornstarch, soy sauce, mirin, water, sesame oil, black bean paste, and choice of meat, then set aside. Marinate up to 8 hours.
- In a small saucepan, bring water to a boil and throw the cabbage leaves in for about 2 minutes, until they begin to wilt, then remove and set aside on a dry towel.
- Lay the cabbage leaves out on a work surface and place about 1/4 cup of the filling mixture in each, then roll them and place on a baking sheet.
- In a small bowl combine Hoison sauce and vinegar, and then brush the mixture over the top of the cabbage rolls. Place in the oven for about 25 minutes, testing for doneness that the filling is completely cooked. Top with toasted sesame seeds and serve. Enjoy!
Wow, these cabbage rolls sound amazing. I’m loving all the flavors.
I haven’t done these in a long time,Greeks usaully boil them, I’ll try them baked this time.
sounds amazing. I bet it would be good with black buck burger also 🙂
I like this spin on stuffed cabbage
These are utterly fantastic! LOVE them. Pinned.
Lizzy….wow. that was fabulous! And I think the deer meat / venison was a great take on this!
yummy…another great recipe from Lizzyw.com …. keep’em coming!!!
These Cabbages look absolutely scrumptious! Wow! Love the idea.
I’m going to try this recipe! Yummers.
Thanks Donna!!! It’s really healthy but sooo yummy, Albert is always begging me to make it!