Cabbage Rolls
Recipe
If I could be one vegetable, I'd be a cabbage. It's accessible, versatile, and delicious: all the traits I wish for myself. There's many variations of cabbage rolls in many different cultures, but this is my iteration!
Written by Doobydobap
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Cabbage Rolls
If I could be one vegetable, I'd be a cabbage. It's accessible, versatile, and delicious: all the traits I wish for myself.
When I posted video on my instagram, I was so surprised to find the comments section with people writing a cabbage roll recipe from their culture. I love that cabbage rolls can be found in so many cultures and that it's a dish adored by so many. From Iraqi dolmas, Polish golabki, Egyptian Mashi Kromb, there. areso many more variations of cabbage rolls.
I did a quick wikipedia research and there's apparently more than 50 countries that have a version of cabbage rolls. It shows that good food has no borders and ubiquitously loved 🙂 Here is my version with oyster sauce and soy sauce to give it that extra depth of flavor!
Ingredients
- 6 large cabbage leaves
- 250g ground pork or any other protein! (Firm tofu works beautifully too!)
- 2 carrots, finely chopped
- ½ onion, finely chopped
- 1 cup cooked rice, cooled
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- Salt and pepper to taste
Consommé
- Chicken bones from 1 carcass
- Vegetable peelings
- 1 clove of garlic, halved
- 8 bay leaves
- 10 whole black peppercorns
- Kosher salt to taste
- 2 tbsp olive oil
- 2L water
Instructions
Broth
- In a heavy duty pot, drizzle olive oil and brown the chicken.
- Take out the browned chicken and add the vegetable peelings. Once the vegetables and caramelized, add the peppercorns, bay leaves, and water.
- Simmer on low heat for 1 hour.
- OR just use store bought chicken stock :p
Cabbage Rolls
- Combine all the ingredients together. Mix.
- Blanch the cabbage leaves. Cook in boiling water until tender and slightly translucent, for about 3 minutes.
- Dab any excess moisture from the cabbage leaves.
- Remove the stems- this helps making the rolling process easier.
- Add about 2 tbsp of the filling per cabbage leaves
- Bring the sides together first and roll.. decisively. Like a burrito!
- Heat the skillet on medium high heat. Drizzle neutral oil and place the cabbage rolls SEAMSIDE down.
- Cover the lid and drop the heat to medium low. Cook until the bottom is golden brown, for 5 minutes. If you like juicier cabbage rolls, add ½ cup stock and simmer on low until the cabbages absorb.
- Plate your beautiful rolls and enjoy with nice warm broth.
Additional Tips!
- You can use any cabbages you like. I used savoy cabbage because it has a beautiful texture and color, but feel free to use any white / green cabbages. You can also use nappa cabbage leaves as well!
- Make sure to dry out the leaves thoroughly. If there's lots of water on the cabbages, the filling won't stick and the roll will come apart.
- You can use brown rice or quinoa instead of white rice!
Cabbage Rolls
4 from 251 votes
Recipe by Doobydobap Course: MainCuisine: KoreanDifficulty: Medium
Servings
2
servings
Prep time
10
minutes
Cooking time
15
minutes
Ingredients
6 large cabbage leaves
250 g ground pork or any other protein! (Firm tofu works beautifully too!)
2 carrots, finely chopped ½ onion, finely chopped
1 cup cooked rice, cooled
1 egg
1 tbsp soy sauce
1 tbsp oyster sauce
Salt and pepper to taste
- Consommé
Chicken bones from 1 carcass
Vegetable peelings
1 clove of garlic, halved
8 bay leaves
10 whole black peppercorns
Kosher salt to taste
2 tbsp olive oil
2 L water
instructions
- Broth
- In a heavy duty pot, drizzle olive oil and brown the chicken.
- Take out the browned chicken and add the vegetable peelings. Once the vegetables and caramelized, add the peppercorns, bay leaves, and water.
- Simmer on low heat for 1-2 hour.
- OR just use store bought chicken stock :p
- Cabbage Rolls
- Combine all the ingredients together. Mix.
- Blanch the cabbage leaves. Cook in boiling water until tender and slightly translucent, for about 3 minutes.
- Dab any excess moisture from the cabbage leaves.
- Remove the stems- this helps making the rolling process easier.
- Add about 2 tbsp of the filling per cabbage leaves
- Bring the sides together first and roll.. decisively. Like a burrito!
- Heat the skillet on medium high heat. Drizzle neutral oil and place the cabbage rolls SEAMSIDE down.
- Cover the lid and drop the heat to medium low. Cook until the bottom is golden brown, for 5 minutes. If you like juicier cabbage rolls, add ½ cup stock and simmer on low until the cabbages absorb.
- Plate your beautiful rolls and enjoy with nice warm broth.
Notes
- You can use any cabbages you like. I used savoy cabbage because it has a beautiful texture and color, but feel free to use any white / green cabbages. You can also use nappa cabbage leaves as well!
- Make sure to dry out the leaves thoroughly. If there's lots of water on the cabbages, the filling won't stick and the roll will come apart.
- You can use brown rice or quinoa instead of white rice!
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Hi, I’m Tina aka Doobydobap!
Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!
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Comments
Published by Doobydobap
Comments
September 9, 2022 at 6:00 pm
[…] first came across a version of cabbage rolls where the cabbage is blanched and after you assemble the rolls, the rolls are pan fried. Given my […]
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