I stumbled upon Cabbage Rolls while browsing the web. They look like exqusite delicacies, and is a dish that is common to the cuisines of Europe, Asia, and Africa. I decided my Cabbage Rolls will be stuffed with Bak Wan Kepiting (Pork and Crab meatball soup) from Mrs Leong’s The Best of Singapore Cook Book.

This certainly takes a lot more effort than just scooping meatballs and boiling them in soup. Spending time in the kitchen is relaxing and therapeutic for me and I certainly enjoyed taking the time to prepare and wrap the Cabbage Rolls. They are delicacies indeed!

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Ingredients

• 1 head savoy cabbage
• Chives for tying the Cabbage rolls
• 1 lb ground pork
• 4 oz crab meat
• 4 oz shrimp, shelled, deveined and minced into paste
• 2 oz fresh bamboo shoots, thinly sliced
• 1 Tbsp sesame oil
• 1 Tbsp minced garlic
• 1 Tbsp light soy sauce
• 1 Tbsp salt
• 1/4 tsp ground white pepper
• 1 egg
• 1 tsp sugar
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 6 cups walter
• Salt and pepper to taste
• Fried shallots for garnish

Directions

1. Separate the Cabbage leaves, be careful not to tear the leaves and remove the hard stems.
2. Rinse the leaves.
3. Bring a pot of water to rolling boil on high heat.
4. Scald each leaf until tender. Remove, drain and set aside.
5. Scald the chives to soften.
6. Mix filling together until well combined.
7. Place a spoonful of filling in the middle of a cabbage leaf and wrap each the filling like a spring roll.
8. Secure each roll with a chive leave.
9. Arrange wrapped cabbage rolls neatly in a shallow pan.
10. Add broth to half way up the rolls.
11. Bring the content in the pan to a fast rolling boil over high heat. Cover, reduce heat and continue to simmer for another 20 minutes.