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Chinese Cabbage Rolls in Broth - Chinese Cabbage #2

Wednesday, January 30, 2013



This idea of doing something like this has been in my head for quite some time after seeing these on Anne's blog.

Finally I got it done and there are some regrets to it. I think my filling needs some changes. It's tender, but a bit too tender for me, it doesn't fall apart, but.. then.. maybe I should just skip the egg, give the mince more workout, because I used frozen mince, which tends to be softer than fresh. But it was well received by my kids and Lydia could eat up one large roll herself and asking for more, LOL.





I used scallop broth for this, but really you can use any broth you like, Bilis broth, chicken broth... just anything that you think you will enjoy drinking later. But personally I think seafood based broth will be a better choice to complement the pork filling. Since Chinese New Year is here, why not use Abalone broth for a bit indulgence. LOL.



Chinese Cabbage Rolls in Broth
Recipe by: WendyinKK

8 to 10 pieces of Chinese cabbage leaves.
Few stalks of Chinese chives (select the long ones)
1L Broth of choice or more

Filling
200gm minced pork
50gm shelled shrimp, chopped
2 Tbsp finely minced wood ears (pre soaked)
2 Tbsp finely minced carrots
2 Tbsp sliced spring onions
2 Tbsp finely minced water chestnuts
1/3 tsp salt
1 heaped Tbsp cornstarch
1 egg

1. Boil a pot of water and blanch Chinese cabbage leaves until soft. It takes about 30 seconds. Dunk them into tap water to cool off. Blanch Chinese chives and dunk in tap water to cool off. Drain both in a colander.
2. Combine pork, shrimp, salt, cornstarch and egg. Give it a thorough mix.
3. Put the minced vegetables into the meat mixture. Mix to combine.
4. Place one piece of cabbage onto cutting board. Spread it apart. Place in heaped Tbsp of filling in the middle of the white part. Roll up and tuck in the sides and complete the rolling. Secure the roll with a piece of Chinese chive.
5. Place rolls in a pot. Pour in just enough broth to cover the rolls. Bring to a boil on medium heat. When it has boiled, pour in the remaining broth and let it come back to a full boil on medium heat, lower to a simmer for 10-15 minutes.




12 lovely notes:

Mai Lin,  January 30, 2013 at 11:03 AM  

Love this dish !

ykristen January 30, 2013 at 11:04 AM  

I don't tie mine just use toothpicks

Mel January 30, 2013 at 11:17 AM  

I love it too.....done in a unique presentation! Your guests must be impressed to indulge this in.

Phong Hong January 30, 2013 at 11:23 AM  

Very nice, I like, I like!

Food Dreams January 30, 2013 at 1:09 PM  

oo.. so enticing... I m gonna try this recipe! I love this cabbage and this looked very healthy too!! :)

Chef and Sommelier January 30, 2013 at 8:53 PM  

Nice Wendy! Very elegant dish!

mui mui January 30, 2013 at 10:26 PM  

Hi Wendy,
This looks so pretty, like a jade parcel.
I like this very much..:)

mui

Vivian Pang January 30, 2013 at 10:49 PM  

No frying and cleaning. Easy to prepare and yet tasty! Love your presentation.

Nisa's Mom January 30, 2013 at 11:28 PM  

ooh, now I know 'Chinese cabbage' is totally different than I used to cook. This is a really easy recipe, and yet healthy I need to try this. Thank you wendy

The Yum List February 3, 2013 at 1:40 PM  

This looks delicious and healthy! A winner all round. :-)

Christine,  February 26, 2013 at 9:23 PM  

Hi Wendy, made these during a CNY gathering! well loved dish! mine didnt look as good though:P chives strings didnt work out so i just let it be..haha.thanks again!

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