Napa cabbage roll

I got a big beautiful napa cabbage sitting in my fridge for weeks and still doesn’t know what to do with it. Usually, I will easily make it into  kimchi during winter or gyoza but I’ve too many of them sitting my fridge and freezer; it is such a waste to do stir-fry since it has a big leaves. I googled and found the idea of using it as a wrap, just like wonton or stuffed vegetables.

NapaCabbageWrap

Here is how I do it for this recipe.
Fillings:

  • Chicken breast – minced
  • Prawn – minced
  • Shitake mushroom – I always used fresh one and diced it.
  • Water chestnut – diced it
  • Ginger – grated
  • 1 clove of Garlic – chopped it fine
  • Spring onion/scallion – chopped
  • Carrot(s) – diced
  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1 tbsp sesame oil
  • 1 large Egg – lightly beaten
  • 1 tsp Cornstarch

Mix the ingredients of the fillings together in a bowl and then put it into fridge for at least 1-2 hours.
*The above ingredients can be used for wonton, stuffed vegetables, spring roll or dim sum.
Napa Cabbage

  • Remove each leaf carefully and trim a little bit at the bottom.
  • Use a pan that can fit the leaf.
  • Bring the water to boil with the seleccted pan and blanch the cabbage leaves until it turn soft.
  • Take the leaves out from the hot/warm water and give it a quick cold bath.
  • Try to drain as much water out from the cabbage leaves as possible and be careful not to break it.

Now, it is ready to use for rolling or wrapping.

Sauce:

  • Chicken broth
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch

Method:

  1. Lay the soft cabbage leave gently and flat.
  2. Put a tablespoon or teaspoon of fillings that fit to the size of each cabbage leaf.
  3. Roll it gently and push each end to cover the mince nicely.
  4. Put them into a steamer.
  5. Steam them for approximately 20 minutes.
  6. When it is done,  remove it from the steamer and place them on serving plate.
  7. Pour the sauce over and then garnish with spring onion.
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