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Chinese-style Napa Cabbage Rolls

Chinese-style Napa Cabbage Rolls

Isn't it hard to peel each leaf of napa cabbage? But if you use chinese cabbage, you'll only need to cook however much you need in the dish.

Ingredients: 2 servings

Chinese cabbage (napa cabbage)
8 slices
Carrot
1/3 of a carrot
Chinese chives
1/3 bunch
*Ground pork
200 g
*Finely chopped Japanese leek (or green onions)
1/3 of a large stalk, 1 bunch of green onions
*Grated ginger
1/2 tablespoon
*Grated garlic
1/2 tablespoon
*Oyster sauce
1/2 tablespoon
*Sake
1 tablespoon
*Salt and pepper
a little
●Water
600 ml
●Weipa
1 tablespoon
●Soy sauce
2 teaspoons
●Salt
1/2 to 1 teaspoon
Katakuriko or corn starch, dissolved in water
appropriate quantity to thicken
Sesame oil
1/2 tablespoon
for 1 serving, about 385 kcal, 7.6 g of salt

Steps

1. Cut away the root part (where it's white, about 1/4 to 1/3). The white part is used, so don't throw away.
2. The bit of white part on the stem can be shaved off thinly.
3. Diced the white part of the cabbage of 4 leaves, and put in a bowl. Mix with everything in *.
4. Put one leaf on top of another leaf, add 3) and roll up (1 roll should look like this).
5. Use a toothpick to secure it (This one used 1 toothpick to secure, but sometimes you need more...)
6. Put 3) side by side in a pot. Pour water about halfway full, cover with aluminum foil, and cook.
7. Julienne the leftover white stem of the cabbage. Also julienne the carrot, and cut the chives into 5 cm.
8. Cook 6) until soft, push the cabbage rolls a little to the side, and add the 7) cabbage and carrots, and cook.
9. When 8) carrot and cabbage has wilted, take the cabbage rolls out and plate.
10. To 9), add the chives, and add salt if needed. Add katakuriko, and a little sesame oil. Pour on top of the cabbage roll and it's done!

Story Behind this Recipe

At first, I was wrapping leftover gyoza stuffing. Cabbage rolls are simple, plus, you can cook it up in advance. It's a family favorite.