Chinese Imperial Stuffed Cabbage Rolls

Ingredients

In this adaptation, we infuse the French classic Chou farci with the essence of Chinese imperial cuisine. The original recipe is transformed by incorporating Chinese flavors and ingredients such as minced pork, shrimp, and traditional Chinese seasonings. The cooking technique is also modified to steam the cabbage rolls, which enhances the tenderness of the cabbage leaves and allows the flavors to meld beautifully. We alse have the original recipe for Chou farci, so you can check it out.

• 1 large cabbage head 1 large cabbage head
• 300g (10.5 oz) minced pork 300g (10.5 oz) minced pork
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 100g (3.5 oz) shiitake mushrooms, finely chopped 100g (3.5 oz) shiitake mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 teaspoon five-spice powder 1/4 teaspoon five-spice powder
• 1 egg, beaten 1 egg, beaten
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Vegetable oil, for greasing Vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core of the cabbage head and blanch the whole cabbage in the boiling water for 5 minutes. Remove and let cool.
2. 2.
   Gently separate the cabbage leaves, ensuring they remain intact. Trim the thick center vein of each leaf to make them easier to roll.
3. 3.
   In a large bowl, combine the minced pork, shrimp, shiitake mushrooms, garlic, ginger, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, five-spice powder, beaten egg, and green onions. Mix well.
4. 4.
   Take a cabbage leaf and place a spoonful of the filling mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
5. 5.
   Grease a steamer basket with vegetable oil to prevent sticking. Arrange the cabbage rolls in the steamer, leaving some space between each roll.
6. 6.
   Steam the cabbage rolls over high heat for 25-30 minutes, or until the filling is cooked through and the cabbage leaves are tender.
7. 7.
   In a small bowl, mix the cornstarch with a little water to make a slurry. Pour the slurry over the steamed cabbage rolls and steam for an additional 2 minutes to thicken the sauce.
8. 8.
   Serve the Chinese Imperial Stuffed Cabbage Rolls hot, garnished with chopped green onions. Enjoy the regal flavors!

Treat your ingredients with care...

• Cabbage — Be careful not to overcook the cabbage during blanching, as it should still be slightly crisp to hold its shape when rolling.
• Shrimp — Ensure the shrimp is peeled and deveined before using in the filling mixture for a smooth texture.

Tips & Tricks

• For a vegetarian version, replace the minced pork and shrimp with a mixture of finely chopped tofu, mushrooms, and water chestnuts.
• Experiment with different dipping sauces such as a combination of soy sauce, vinegar, and chili oil for an extra kick.
• If you prefer a spicier flavor, add a pinch of Sichuan peppercorns to the filling mixture.
• Serve the cabbage rolls with steamed rice or noodles for a complete meal.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Chinese Imperial Stuffed Cabbage Rolls as a main course accompanied by steamed rice or noodles. Garnish with chopped green onions for a fresh and vibrant touch.

Presentation advice

Arrange the cabbage rolls on a platter, neatly lined up to showcase their beautiful shape. Drizzle the thickened sauce over the rolls and sprinkle some additional chopped green onions for an elegant presentation.