Skip to main content

Cabbage Rolls


Made these for dinner today. It was my first time making such rolls and Hubby asked: "Are we going Korean today?" Hmm... Well, I doubt that this is anything oriental at all, but this gave me ideas to make cabbage rolls by steaming it next time - oriental style.

*********************************
Cabbage Rolls
(adapted from Allrecipes.com)
*********************************
1 head of white chinese cabbage (those used for making kimichi)
(NB: You won't be needing so much, but rather you need whole leaves and also depending on how broad the leaves are for wrapping, you might need to use 2 slim leaves for wrapping instead of one broad one.)

Filling:
500g ground beef
1/2 onion, minced
1/4 cup milk
1 egg, beaten
1 tsp salt
Ground black pepper to taste
1 cup cooked white rice

Sauce:
1 (8oz) can of tomato sauce
1 tsp Worchestershire sauce
1 tbsp brown sugar
Lemon juice of 1/2 a lemon

1. Seperate about 12 leaves of the cabbage into large bowl. Pour boiling water over. Make sure that all the leaves are covered in water for 15 minutes. This is to make the leave pilable for wrapping. Drain.

2. Mix all the ingredients for filling together except the rice. Set aside.

3. Mix all the sauce ingredients together. Set aside.

4. On a rolling board, scoop a heaping spoonful of filling and spread on lower bottom of the cabbage leave(s). Top the meat filling with a layer of rice. Roll cabbage leave(s) up from the root to the leave. Place rolled packages in slow cooker, tucking in the ends. Repeat for the remaining amount of filling.

5. Pour sauce over the rolls. Set on LOW and cook for 8-9 hours

Comments

  1. reminds me of the scene of jewel in the palace.. btw, the rice is put in at which step?

    ReplyDelete

Post a Comment

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …