Craving a comforting and flavorful dish that's both surprisingly easy to make and incredibly satisfying? Look no further than meat-wrapped Chinese cabbage! This recipe transforms humble cabbage leaves into delicious, savory parcels bursting with tender meat and aromatic spices. Forget complicated techniques and time-consuming prep – this dish is surprisingly straightforward, perfect for a weeknight meal or a special occasion. The unique combination of textures and tastes creates a truly unforgettable culinary experience, leaving you wanting more.
This recipe utilizes readily available ingredients and simple techniques to achieve maximum flavor. We'll guide you through each step, from preparing the cabbage leaves to creating the flavorful meat filling and achieving perfectly browned, succulent parcels. Ready to embark on this culinary adventure? Let's dive into the detailed step-by-step instructions below.
Tools Needed
- Frying pan
- Bowl
- Knife
- Paper towels
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Marinade
- Finely chop green onions, ginger (peeled or unpeeled), and garlic (remove seeds).
- Combine chopped ingredients with soy sauce, vinegar, sugar, sesame oil, and white sesame seeds in a bowl. Mix well.
- Cut off the core of the Chinese cabbage. Roughly cut the blade and core parts.
- Cut the cabbage into 5cm wide pieces, then into 5mm wide strips along the grain.
- Rinse the cabbage and pat dry with paper towels.
- Cut the blade part into approximately 4cm wide pieces and rinse quickly.
Step 2. Prepare and Wrap the Meat
- Sprinkle salt and pepper on the pork belly, and lightly coat the inside with wheat flour.
- Wrap the pork belly around the cabbage, rolling tightly. Tuck the end underneath.
- Lightly dust the rolled cabbage with flour.
Step 3. Sear and Steam the Cabbage Rolls
- Heat oil in a frying pan over medium heat. Place the rolled cabbage seam-down and cook for about 30 seconds per side, until browned.
- Pour sake over the cabbage, cover, and reduce heat to low. Steam for about 2 minutes.
- Return heat to medium, cook for another minute to evaporate the alcohol. Cook until meat is done.
Step 4. Serve
- Serve on a plate and generously pour green onion sauce over the cabbage.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Cutting the cabbage along the grain allows you to enjoy the crunchy texture.
- Roll the cabbage tightly when wrapping with meat.
- Coating the rolled cabbage with flour prevents the meat from coming off easily.
- Always cook the rolled cabbage seam-down first to brown the ends.
Nutrition
- N/A
FAQs
1. Can I use different types of meat?
Absolutely! Ground pork, beef, chicken, or even a mix work well. Adjust seasoning to complement your chosen meat.
2. What if my cabbage leaves tear?
Don't worry! Slightly overlapping leaves is fine. Just make sure you secure them well with toothpicks or cooking twine.
3. How do I know when it's cooked?
The cabbage should be tender and the meat fully cooked. The filling should be browned nicely, and the cabbage will appear slightly translucent.
This Meat-Wrapped Chinese Cabbage recipe is a delicious and satisfying meal that's surprisingly simple to prepare. Enjoy the delightful combination of textures and flavors, and don't hesitate to experiment with different fillings and seasonings to make it your own. We hope you enjoy this comforting and flavorful dish!