LISA’S ASIAN STYLE CABBAGE ROLLS
Cabbage Rolls are one of those meals that screams comfort. Maybe it’s because it brings back memories of my Mom’s version with it’s rich tomato sauce, tender cabbage and savoury meat filling. I don’t make them often…well, hardly ever…and have never tried them while in my tiny boat galley because it always seemed like so much work.
When going through some Friend’s Faves submission, I found this one from Lisa and thought it looked so good. It does have a few more steps than I would usually want for my simple galley criteria but it was surprisingly easy…and relatively quick to cook.
I used my steamer basket because I could fit six rolls in each of the two layers. If you don’t have one try using a colander over a pot of simmering water. For Omnia stove top users, if you have the rack, it will take a couple of sessions. Simply added a half cup of water in the baking pan, arrange six rolls on the rack, cover, cook, repeat. The timing is the same for steamer basket method but if you are concerned about the ‘doneness’, test with an instant read thermometer…160 ° F and you are ready to dine. I used ground pork for this as per Lisa’s recipe but ground turkey, chicken, beef or a mixture of, would work well too.
Sometimes with traditional cabbage rolls, the tomato sauce can overwhelm the overall flavour of the rolls themselves but what I loved about this recipe was how fresh, tender and juicy and so full of flavour these little rolls were just on their own. My traditional saucy recipe includes rice but if you’ve noticed, these have none…so really really low carb.
These can be made ahead and reheated if you wish but my leftovers were packed away in the freezer for a future treat.
You can serve these little beauties with a side of rice and a sprinkle of soya sauce if you wish or as I did this time as an appetizer with a sweet chili sauce for dipping.
The recipe can easily be doubled to use more of the cabbage but if you need more inspiration, here are some of my cruciferous faves…
SAVOURY SMOTHERED CABBAGE GALETTE
HOT and SOUR SMOTHERED CABBAGE and RICE SOUP
MINTED CABBAGE and EDAMAME SALAD
…and if you just want cabbage rolls without all the work, this one is for you..
PRESSURE COOKER UNSTUFFED CABBAGE ROLLS
Thanks a bunch for stopping by today. Be back soon for another galley treat.
…peace and love…
Lisa’s Asian Style Cabbage Rolls
- Sauce pan
- steamer basket or collander
- Mixing bowl
- 1 Small green cabbage you will need about 12 steam leaves. Napa or Chinese cabbage can be substituted for green.
- 1 Lb ground pork
- 1 Small carrot, grated
- 1 Tbsp grated fresh ginger
- 2 Cloves fresh garlic, grated
- 1/4 Cup grated onion
- 1/4 Tsp ground pepper
- 1/2 Tsp salt more to salt cooking water for cabbage
- 2 Tbsp Bragg soya aminos my choice instead of soya sauce or tamari
- 1 Tbsp honey
- 1/2 Tsp chili flakes
- 1 Tsp sesame seeds
- Cut the base from the cabbage and remove 12 leaves
- Place leaves in pot, add enough water to cover, salt and bring to boil, cooking until leaves soften. About 2 minutes
- Drain and rinse in cold water
- In mixing bowl combine filling ingredients.
- Lay out drained leaves and depending on size, scoop about 1/4 cup of meat mixture onto each. Roll burrito style (tuck in sides, fold bottom over mixture then roll as tightly as possible.
- Arrange rolls seam side down in steamer baskets.
- Place covered baskets over simmering water and cook for 15-18 minutes. An instant read thermometer should read 160 ° F when done. Make sure there is enough water in the pot for the duration of cooking time.