Chinese Stuffed Cabbage Rolls

Little rolls of flavor. These stuffed cabbage rolls are similar to spring rolls or dumplings, but with fewer carbs and are not heavy on the stomach.

These steamed cabbage rolls are so delicious. We love them cause they're packed with flavor, but don't leave you feeling sluggish. They require minimal oil, and when the weather is hot outside they're a great dish to prepare cause you don't need to constantly stand over the stove, you just let the steamer do the work!

We stuffed our rolls with a blend of plant-based meat, mushroom, scallions, and spiced, but you can also make them with a tofu stuffing or veggie stuffing! If making it with tofu or veggie, we'd recommend cooking the filling beforehand and adding something to bind the ingredients like rice.

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Serving Size: 8 pieces

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 45 mins

Description:

Little rolls of flavor. These stuffed cabbage rolls are similar to spring rolls or dumplings, but with fewer carbs and are not heavy on the stomach.

Ingredients:

• 8 Nappa cabbage leaves

• chili oil

For the filling

• 4 dried shiitake mushrooms, rehydrated in water and minced

• 200 g plant-based meat

• 1 stalk scallions, finely chopped

• 2 teaspoon light soy sauce

• 1 pinch Chinese five spice powder

• 1 pinch sugar

• 1 dash sesame oil

Instructions:

1. Make the filling by combining all the ingredients in a bowl and mixing well. And set aside till you’re ready to assemble.

2. Peel 8 large Nappa cabbage leaves (the larger the better) and rinse till all the sand/soil is removed.

3. Blanch the leaves by bringing a large pot of water to boil, then cook the leaves for 30-50 secs or till soften and easy to bend, and then dunk them in a bath of ice water. This makes the rolling process much.

4. Assemble by placing 2-3 tbsp of the “meat” filling 3/4th an inch above the bottom end of the cabbage (the part closer to the stem).

5. Roll the bottom over the filling and tuck the side in as your roll ((similar to rolling an egg roll or burrito), bring the leaf under the roll to seal in any open spaces. Then stick the roll with a toothpick to keep it from unrolling.

6. Place the rolls into a shallow bowl and steam for 10-15 mins or till the filling is cooked. Some liquid may leak from the rolls, so empty it out or re-plate your rolls onto a new plate.

7. Top will your preferred chili oil, or you can opt to put soy sauce, and enjoy!