Stuffed Cabbage Recipe - Chinese Style

Ingredients

• 1 headround cabbage or napa cabbage
• 500 gground meat (beef or pork)
• 4dried shiitake mushrooms
• 1 smallcarrot, chopped
• 3 stalksspring onions, white parts chopped and leaves separated
• 1 tablespoonlight soy sauce
• 1 tablespoonoyster sauce
• 1/2 teaspoonsalt
• 1/8 teaspoonground pepper
• 2 teaspoonscornflour
• as neededshiitake soaking liquid
• as neededliquid from steamed cabbage
• 1 tablespoonoyster sauce
• 1 teaspoonsesame oil

Instructions

1. 1

   Soak mushrooms

   Put the shiitake mushrooms in a bowl and cover with 240 ml hot water (1 cup). Once rehydrated and cool enough to handle, squeeze out and reserve the liquid, then chop the mushrooms finely.

2. 2

   Soften onion leaves

   Bring a pot of water to the boil and blanch the spring onion leaves until softened. Set them aside to use as ties.

3. 3

   Blanch cabbage

   Remove the cabbage core. Blanch the leaves in boiling water until they just begin to wilt, no more than 20 seconds, then separate them, drain and leave to cool until comfortable to handle.

4. 4

   Trim the ribs

   Trim the thick white ribs so the leaves are more pliable. Finely chop the trimmings and reserve them.

5. 5

   Mix the filling

   In a bowl, combine the ground meat, chopped mushrooms, carrot, chopped spring onion whites, cabbage trimmings, soy sauce, oyster sauce, salt and pepper. Mix until evenly combined.

6. 6

   Roll the cabbage

   Lay a cabbage leaf flat and place about 2 spoonfuls of filling near one end. Fold the sides over the filling and roll it up; tie with a spring onion leaf if needed.

7. 7

   Steam the rolls

   Arrange the rolls seam-side down on a plate and set it in a steamer. Steam for 12–15 minutes, then carefully remove the plate and transfer the rolls to a serving plate, keeping the liquid left on the plate.

8. 8

   Thicken the sauce

   Mix the reserved mushroom soaking liquid with the cornflour to make a slurry. Pour the liquid from the steamed cabbage into a saucepan and season with oyster sauce and sesame oil. Bring to a gentle simmer over low heat, stir in the slurry and cook until thickened.

9. 9

   Finish and serve

   Pour the sauce over the cabbage rolls and serve.

What are Chinese-style stuffed cabbage rolls?

Stuffed cabbage rolls are leaves wrapped around a seasoned filling, a format found in many cuisines. This version draws on Chinese-style savoury seasonings, including soy sauce, oyster sauce and sesame oil, with shiitake mushrooms adding depth.

The rolls are steamed rather than browned, so the cabbage stays tender and the meat cooks gently. A quick sauce made from the steaming and soaking liquids brings the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 162 calories, 10g protein, 7g carbs, 11g fat.

The meat contributes much of the protein and fat, while the cabbage, carrot and cornflour provide most of the carbohydrates. Serve the rolls with extra vegetables for a balanced plate, or add rice if you want a more substantial meal.

Build a savoury filling

Mushrooms: Rehydrating dried shiitake gives them a substantial texture, while the soaking liquid is reserved for the sauce. Chop the mushrooms finely so they distribute through the filling.

Seasonings: Soy sauce, oyster sauce, salt and pepper flavour the meat and vegetables. Mix thoroughly for an even filling, but stop once everything is combined.

Make the leaves easy to roll

Blanching: A brief dip in boiling water is enough to soften the leaves; the method specifies no more than 20 seconds. Drain them and let them cool before handling.

Ribs: Trimming the thick central rib makes the leaves more flexible. Finely chop the removed pieces and add them to the filling to use the cabbage fully.

Wrap without overfilling

Filling: Use about 2 spoonfuls per leaf, placing it near one end so there is room to fold the sides in. A leaf that is too full can be difficult to close neatly.

Ties: The softened spring onion leaves can hold a roll together if its folds need extra support. Set each finished roll seam-side down on the plate.

Steam until cooked through

Timing: Steam the rolls for 12–15 minutes, as directed. The exact time within that range can depend on the size of the rolls and how tightly they are packed.

Juices: Keep the liquid collected on the plate after steaming. It forms the base of the sauce, so transfer it carefully rather than pouring it away.

Finish the silky sauce

Slurry: Stir the cornflour into the reserved mushroom liquid before adding it to the saucepan. This helps it blend into the cabbage juices without leaving dry lumps.

Thickening: Bring the liquids to a gentle simmer over low heat and stir in the slurry. Stop cooking when the sauce thickens, then spoon it over the rolls.

What to serve alongside

Rice: Serve the rolls as they are for a lighter plate, or add rice to make a more filling meal and catch the sauce. Plain steamed rice lets the savoury topping remain the focus.

Vegetables: A simple side of steamed greens or other plain vegetables complements the seasoned filling without competing with it.

Recipe notes & tips

• Keep the cabbage blanching brief so the leaves soften without becoming difficult to handle.
• Let the blanched leaves cool before trimming and filling them.
• Chop the cabbage ribs finely so they mix evenly into the meat filling.
• Use the spring onion leaves to tie any rolls that do not stay closed.
• Keep both the mushroom soaking liquid and the liquid from steaming for the sauce.
• Stir the cornflour into cold or cooled soaking liquid before adding it to the hot pan.

Variations

• Choose pork: Use ground pork for a richer-tasting filling.
• Choose beef: Use ground beef instead for a deeper meat flavour.
• Use napa cabbage: Its leaves can make a softer, more delicate wrap.
• Add ginger: Mix finely grated fresh ginger into the filling for extra fragrance.
• Serve with rice: Add plain steamed rice to make the meal more filling.

Common mistakes to avoid

• Over-blanching the leaves: They can become fragile; remove them as soon as they begin to wilt, within 20 seconds.
• Leaving the ribs thick: Trim the hard white part so the leaves fold more easily.
• Overfilling the leaves: Use about 2 spoonfuls of filling and leave room to fold the sides over.
• Discarding the plate liquid: Save it to form the base of the sauce.
• Adding dry cornflour to the pan: Mix it with the mushroom soaking liquid first to make a slurry.
• Boiling the sauce hard: Keep it at a gentle simmer over low heat as it thickens.

How to store

Refrigerate leftover rolls and sauce in a covered container for up to 3 days. Reheat gently until piping hot, with the sauce spooned over the rolls; add a small splash of water if the sauce has become too thick.

Frequently asked questions