Jade Cabbage Rolls
Tender napa cabbage leaves wrapped around a savory pork filling, steamed until plump and fragrant. These classic Chinese comfort rolls are soft, juicy, and full of gentle flavor.
Story
These comforting cabbage rolls are a beloved dish in Chinese home cooking. The key is blanching the leaves just enough to make them pliable without tearing, then wrapping them tightly around a well-seasoned filling.
Ingredients
napa cabbage
1 large head, leaves separated
ground pork
400g
fresh ginger
1 inch, minced
garlic cloves
2, minced
green onions
3, finely chopped
light soy sauce
2 tablespoons
sesame oil
1 tablespoon
cornstarch
1 tablespoon
salt
1/2 teaspoon
white pepper
1/4 teaspoon
chicken stock
1/2 cup
Instructions
1
Prepare the filling
Combine ground pork, ginger, garlic, green onions, soy sauce, sesame oil, cornstarch, salt, and white pepper in a large bowl. Mix thoroughly with your hands for about 3-4 minutes until the mixture becomes cohesive and slightly sticky.
2
Blanch the cabbage leaves
Bring a large pot of water to boil. Add a pinch of salt. Carefully drop in cabbage leaves one at a time and blanch for 30-45 seconds until they become pliable and bright green. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Trim the thick center ribs slightly to make rolling easier.
3
Assemble the rolls
Place about 2 tablespoons of filling near the bottom of each cabbage leaf. Fold the sides inward, then roll up tightly from the bottom. Arrange seam-side down in a single layer on a steaming plate.
4
Steam until cooked through
Steam over high boiling water for 20-25 minutes until the filling is cooked through and the cabbage is tender. The rolls should look plump and slightly translucent around the edges.
5
Serve warm
Carefully transfer to a serving platter. Drizzle with the accumulated juices from the steamer and garnish with extra green onions. Serve immediately while hot.
