
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!
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
- Separate the Cabbage leaves, be careful not to tear the leaves and remove the hard stems.
- Rinse the leaves.
- Bring a pot of water to rolling boil on high heat.
- Scald each leaf until tender. Remove, drain and set aside.
- Scald the chives to soften.
- Mix filling together until well combined.
- Place a spoonful of filling in the middle of a cabbage leaf and wrap each the filling like a spring roll.
- Secure each roll with a chive leave.
- Arrange wrapped cabbage rolls neatly in a shallow pan.
- Add broth to half way up the rolls.
- 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.









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