Cabbage roll – How to make the best Chinese stuffed cabbage (updated)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner while ground beef can be more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is plant-based, while using seasoned water is budget-friendly.

Soak the dried shiitake mushrooms in hot water for about 15 to 20 minutes.

Squeeze out as much water as possible from the mushrooms and cut them into small dice.

Prepare the minced ginger and minced garlic.

Cut the scallions into thin rings and dice the onion.

Combine minced pork, light soy sauce, oyster sauce, minced ginger, minced garlic, rice wine, salt, sugar, ground white pepper, onion, scallion, and mushroom into a smooth paste.

Remove the core of the round cabbage.

Blanch the cabbage in boiling water until the leaves loosen from the core, then remove and drain.

Slice off the thick vein of the cabbage to make it easy to fold.

Place a portion of the stuffing on a piece of cabbage, then fold and wrap to encase the stuffing.

Arrange the cabbage rolls on a plate, seam side down.

Steam the cabbage rolls over medium heat for 15 minutes, then remove them.

Collect the liquid formed during steaming and pour it into a pan.

Add some cornstarch to the water used for soaking the mushrooms to make a cornstarch slurry.

Thicken the collected liquid with the cornstarch slurry.

Season the gravy with light soy sauce and some sesame oil.

Let the gravy cook down to about half of the original volume.

Sprinkle some scallions into the gravy and drizzle it on the cabbage rolls before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens