Chinese cabbage stuffed with brown rice
No-meat cabbage rolls with a bit of Japanese/Chinese flavors. Something a bit different from the traditional style. I used Japanese "niboshi" fish stock, but you can use any stock that you like! You can also try different herbs in the filling to play with the taste.
- Large Chinese cabbage leaves (Nappa, "hakusai") (4)
- Brown (or white) rice, pre-cooked (1 serving (about 1 cup))
- Ginger (1 small chunk)
- Garlic (1-2 cloves)
- Leek, Scallion, or onion (about 1/2 cup)
- Thyme (1 tsp, fresh (1/2 tsp dried))
- Fennel seeds (optional) (1/2 tsp)
- Salt & pepper (as needed)
- Egg (optional, it helps keep stuffing together)) (1)
- Stock of your choice (vegetable, chicken, japanese stock, etc.) (1 - 1.5 cups)
- Cooking sake, soy sauce, mirin (If using Japanese stocks) (2 tsp each)
- Olive oil for sauteing (1 Tbsp)
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.
Mince your ginger, onion/scallions, and garlic.
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.
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.
Spread out your cabbage leaves and place a ball of filling in the center of each one.
Roll up and use a toothpick (or cooking twine) to hold in place.
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.
Cover dish with foil and bake for 30-35 minutes. Serve with some broth and sprinkle with parsley, chopped green onion, or chives.
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