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These cabbage rolls are a delight to eat, cut into bite-size pieces for chopsticks! Serve along with steamed rice sprinkled with toasted sesame seeds and a tossed salad with ginger dressing.
- 4 leaves chinese napa cabbage
- 2 ounces fresh snow peas (about 20)
- 8 ounces ground pork
- 1 egg, lightly beaten
- 1 tablespoon sake
- 1 tablespoon dark soy sauce
- 1⁄2 teaspoon sugar
- 2 tablespoons cornstarch
- 1⁄8 teaspoon grated fresh ginger
- 2 3⁄4 cups dashi
- 3 1⁄2 tablespoons light soy sauce
- 3 1⁄2 tablespoons mirin
- Parboil cabbage leaves until almost tender, then drain and cool.
- Cut away thicker portion of cabbage vein.
- Mix together pork and other stuffing ingredients in a mixing bowl until well combined.
- Divide stuffing among base of cabbage leaves; roll and fold in sides to form envelope, until cabbage wraps around.
- Secure seam with a toothpick.
- Mix together simmering ingredients.
- Place rolls in a saucepan and pour simmering sauce over; cover and bring to a boil over high heat.
- Reduce heat to low and simmer 8-9 minutes, then remove from heat.
- Allow rolls to cool in sauce to absorb flavor.
- Meanwhile, nip ends off snow peas and string; then cut into julienne strips.
- Parboil snow pea strips until crisp-tender, then plunge into cold ice water to halt cooking.
- Reheat rolls in sauce.
- To serve, remove toothpick, cut roll into thin rounds, and place on dish with snow pea garnish alongside, and warm cooking sauce ladled over.