Liaoning-style Stuffed Cabbage Rolls

Ingredients

In this adaptation, we incorporate the flavors and ingredients of Liaoning cuisine into the traditional Lebanese malfuf. The original Lebanese malfuf typically includes ingredients such as ground lamb, rice, and Middle Eastern spices like cinnamon and allspice. However, in this Liaoning-style version, we use ground pork, local Liaoning spices, and add a touch of soy sauce to enhance the flavors. This fusion creates a delightful combination of Lebanese and Liaoning culinary traditions. We alse have the original recipe for Malfuf, 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
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Liaoning spice blend (a mix of star anise, Sichuan peppercorns, and fennel seeds) 1 teaspoon Liaoning spice blend (a mix of star anise, Sichuan peppercorns, and fennel seeds)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core of the cabbage head and place it in the boiling water. Cook for 5 minutes or until the outer leaves are tender. Remove the cabbage from the pot and carefully peel off the leaves, keeping them intact. Set aside.
2. 2.
   In a large bowl, combine the ground pork, cooked rice, chopped onion, minced garlic, grated ginger, Liaoning spice blend, soy sauce, vegetable oil, salt, and pepper. 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. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and pork mixture.
4. 4.
   In a large pot, arrange the stuffed cabbage rolls in a single layer. Pour the chicken or vegetable broth over the rolls, ensuring they are fully submerged.
5. 5.
   Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the cabbage rolls are tender and the flavors have melded together.
6. 6.
   Serve the Liaoning-style Stuffed Cabbage Rolls hot, spooning some of the flavorful broth over each roll.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and fresh. The outer leaves should be vibrant and free from blemishes. To make it easier to remove the leaves, you can core the cabbage and freeze it overnight before boiling.
• Liaoning spice blend — If you can't find a pre-made Liaoning spice blend, you can make your own by combining equal parts star anise, Sichuan peppercorns, and fennel seeds. Grind them together in a spice grinder or mortar and pestle until you have a fine powder.

Tips & Tricks

• To prevent the cabbage leaves from tearing while rolling, blanch them for a shorter time if they are too soft or for a longer time if they are too tough.
• For an extra burst of flavor, you can add a splash of rice vinegar or black vinegar to the broth before simmering the rolls.
• If you prefer a spicier version, you can add a pinch of chili flakes or a drizzle of chili oil to the pork mixture.

Serving advice

Serve the Liaoning-style Stuffed Cabbage Rolls as a main dish accompanied by steamed rice or noodles. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, pouring some of the flavorful broth over them. Sprinkle with a pinch of Liaoning spice blend and garnish with a sprig of fresh herbs for an appealing presentation.