1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Chinese cabbage stuffed with brown rice

Preparations

  1. Step 1

    Preheat oven to 190C/375FBring a large pot of water and 1 Tbsp salt to a boil. Boil cabbage leaves for about 3 minutes until soft enough to roll up. Submerge in icy cold water to stop the cooking. Drain.

    Preheat oven to 190C/375FBring a large pot of water and 1 Tbsp salt to a boil. Boil cabbage leaves for about 3 minutes until soft enough to roll up. Submerge in icy cold water to stop the cooking. Drain.

  2. Step 2

    Mince your ginger, onion/scallions, and garlic.

    Mince your ginger, onion/scallions, and garlic.

  3. Step 3

    Heat oil in a fry pan. Saute garlic, onion/scallions, ginger, thyme & fennel until it starts to smell nice. Add the precooked rice and saute for a couple minutes. Season with salt & pepper.

    Heat oil in a fry pan. Saute garlic, onion/scallions, ginger, thyme & fennel until it starts to smell nice. Add the precooked rice and saute for a couple minutes. Season with salt & pepper.

  4. Step 4

    Let the rice mixture cool down for a few minutes. Beat the egg in a separate bowl and add it to the rice. Mix well. You can add more rice or bread crumbs if it's too runny.

    Let the rice mixture cool down for a few minutes. Beat the egg in a separate bowl and add it to the rice. Mix well. You can add more rice or bread crumbs if it's too runny.

  5. Step 5

    Spread out your cabbage leaves and place a ball of filling in the center of each one.

    Spread out your cabbage leaves and place a ball of filling in the center of each one.

  6. Step 6

    Roll up and use a toothpick (or cooking twine) to hold in place.

    Roll up and use a toothpick (or cooking twine) to hold in place.

  7. Step 7

    Place cabbage rolls in an oven dish with high sides. Pour in your broth. If using Japanese stocks, add 2 tsp each of sake, soy sauce, and mirin. You can just use salt & pepper for chicken or vegetable stock if you want.

    Place cabbage rolls in an oven dish with high sides. Pour in your broth. If using Japanese stocks, add 2 tsp each of sake, soy sauce, and mirin. You can just use salt & pepper for chicken or vegetable stock if you want.

  8. Step 8

    Cover dish with foil and bake for 30-35 minutes. Serve with some broth and sprinkle with parsley, chopped green onion, or chives.

    Cover dish with foil and bake for 30-35 minutes. Serve with some broth and sprinkle with parsley, chopped green onion, or chives.

  9. Step 9

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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