close
Advertisement
Shop Now
Magazine
 

Chinese pork and cabbage rolls

Crunchy water chestnuts are combined with minced (ground) pork, soy sauce, fresh ginger and Chinese five–spice to make a Chinese–style filling for fresh cabbage leaves. Serve with steamed white rice and a simple salad for a quick and easy family meal.

Chinese pork and cabbage rolls

Ingredients

  • 500 g (1 lb) lean minced (ground) pork
  • ¾ cup (140 g) finely chopped canned water chestnuts
  • 2 teaspoons Chinese five–spice
  • 1 tablespoon grated fresh ginger
  • 2 spring onions (scallions), finely chopped, plus extra, to garnish
  • 2 tablespoons salt–reduced soy sauce
  • 2 cloves garlic, crushed
  • 1 egg, lightly beaten
  • 8 large green cabbage leaves
  • 2 cups (500 ml) salt–reduced chicken stock
  • 2 teaspoons cornflour (cornstarch)
  • 1 teaspoon sweet chilli sauce, or to taste

Preparation

  1. Put the pork in a bowl with the water chestnuts, Chinese five–spice, ginger, spring onions, soy sauce, garlic and egg.
  2. Mix thoroughly with your hands until the ingredients are well combined, then divide into 8 equal portions.
  3. Cut the tough stalk from the base of each cabbage leaf with a sharp knife.
  4. Place a portion of the pork mixture in the centre of each cabbage leaf, then wrap the leaf around the filling to enclose it.
  5. Pour the stock into a large saucepan and bring to a simmer.
  6. Set a steamer over the pan and arrange the cabbage rolls, join side down, in an even layer.
  7. Steam the cabbage rolls for 15 minutes, or until the cabbage is tender and the rolls are firm when pressed.
  8. Remove to a plate and keep warm.
  9. Add the cornflour and 2 tablespoons water to the stock and bring to the boil, then reduce the heat and simmer, stirring constantly, until slightly thickened.
  10. Stir in the chilli sauce until well combined.
  11. Divide the cabbage rolls among serving bowls and spoon over some of the broth.
  12. Garnish with the extra spring onion and serve immediately with steamed rice.

Serves 4 (makes 8 rolls)
Preparation: 10 minutes
Cooking: 20 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Advertisement