Hainanese Stuffed Cabbage Rolls

Ingredients

In this Hainanese adaptation, we replace the traditional Polish ingredients such as rice and beef with Hainanese flavors and ingredients. The filling is made with ground pork, ginger, garlic, and a blend of Hainanese spices, giving it a distinct taste. The cooking technique also differs, as the rolls are simmered in a flavorful broth instead of being baked. These modifications infuse the dish with the unique flavors and characteristics of Hainan cuisine. We alse have the original recipe for Gołąbki, so you can check it out.

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 tablespoons ginger, minced 2 tablespoons ginger, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the cabbage leaves, one by one, and blanch them in the boiling water for 2 minutes. Remove and set aside.
2. 2.
   In a mixing bowl, combine the ground pork, minced ginger, minced garlic, soy sauce, oyster sauce, sesame oil, five-spice powder, white pepper, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a cabbage leaf and place a spoonful of the pork 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.
4. 4.
   In a large pot, arrange the cabbage rolls in a single layer. Pour the chicken broth over the rolls, ensuring they are partially submerged. Bring the broth to a simmer over medium heat.
5. 5.
   Cover the pot and let the rolls simmer for 30-40 minutes, or until the cabbage is tender and the filling is cooked through.
6. 6.
   Once cooked, remove the cabbage rolls from the pot and place them on a serving platter. Garnish with chopped green onions.
7. 7.
   Serve the Hainanese Stuffed Cabbage Rolls hot, accompanied by the flavorful broth.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and fresh. The outer leaves should be crisp and vibrant green. Remove any damaged or wilted leaves before blanching.
• Ground pork — Opt for lean ground pork to keep the dish lighter. If desired, you can substitute ground chicken or turkey for a healthier alternative.
• Hainanese spices — If you can't find pre-mixed five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To prevent the cabbage leaves from tearing while rolling, blanch them for just enough time to soften them slightly. Be careful not to overcook them.
• If you prefer a spicier flavor, add a pinch of chili flakes or a dash of hot sauce to the filling mixture.
• Serve the cabbage rolls with a side of steamed rice or cauliflower rice for a more substantial meal.
• The leftover broth can be strained and used as a flavorful soup base for other dishes.
• These cabbage rolls can be prepared in advance and refrigerated. Simply reheat them in the broth before serving.

Serving advice

Serve the Hainanese Stuffed Cabbage Rolls hot, accompanied by a bowl of the flavorful broth. Garnish with chopped green onions for added freshness and color. This dish can be enjoyed as a main course or as part of a larger Hainanese feast.

Presentation advice

Arrange the cabbage rolls neatly on a serving platter, ensuring they are tightly rolled and visually appealing. Pour some of the flavorful broth over the rolls to keep them moist and enhance the presentation. Garnish with a sprinkle of chopped green onions for an inviting touch.