Hubby and I were not feeling very well for the past few days. Both of us didn't have much appetite, so I cooked dishes which do not require much oil and fried.
This cabbage roll is one of them and the combination of sweetness from the cabbage and meat is indeed wonderful.
Three rolls for each of us. ** Very fulfilling **
Ingredients :
200g minced pork
1/2 medium carrot - finely grated
6 cabbage leaves - blanched till tender
1/2 cup chicken stock ( 1 tbsp maggi concentrated chicken stock + 1/2 cup hot water )
Seasoning : ( marinate meat for at least 1/2 hour )
1/2 tsp salt
1/2 tsp sugar
1 tbsp egg white
dash of pepper
dash of sesame oil
1 tsp cornflour
Method :
1 medium cabbage
Head of the cabbage cored
Blanch till tender and remove outer layer piece by piece
Ready to roll
Fill each cabbage leaf and roll up
Pour chicken stock over and steam for 15 minutes
Dish up and serve hot.
*** Recipe adapted from Lily's Wai Sek Hong with little changes.
this looks good ..i wonder if we can do that with 'wong nga pak'?
ReplyDeleteYes. In fact it tastes even sweeter using ' wong nga pak' and can add prawns
ReplyDeleteand mushrooms to the filling too. :D