If you love egg rolls but need a low card option, you'll love this cabbage wrapped version. Boiling the cabbage first will help soften the leaves, making it easier to wrap the filling.
TIP: Make sure the cabbage is dry before wrapping as the moisture will result in soggy wrappers. Once cooked and separated, let dry and pat them with pepper towels. (Do this ahead of time for enough drying time)
Cabbage Wrapped Egg Rolls
Ingredients
1 medium head of cabbage
1 Tablespoon olive oil
1 lb any ground meat
1/2 onion, finely diced
3 garlic cloves, minced
1-2 carrots, grated (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 Tablespoons soy sauce
1 teaspoon sesame oil (optional)
1 Tablespoon olive oil for cooking
Dipping Sauce
1/4 cup soy sauce
2 Tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar or sweetener
optional: grated ginger / garlic or sliced green onions
optional: red pepper flakes or sesame seeds
Directions
In a large pot, bring water to a boil. Cut off the bottom core of the cabbage and place the whole cabbage in the pot . Boil for few minutes or until you start seeing the outer layers peel back. Use tongs to help peel back once it’s flexible.
(You can also boil the cabbage leaves instead of the whole cabbage for about 30-60 seconds but it was more work, trying not to rip the uncooked cabbage, while separating the leaves).
Take out the cabbage and once cool enough to handle, gently separate the leaves. Set the leaves in a colander to drain or on paper towels while you prepare the filling. Use the large leaves for wrapping and mince the smaller leaves or leftovers for the filling.
Heat oil in a pan. Cook the ground meat until no longer pink. Add the onions and garlic and sauté for a couple of minutes. Add carrots, reserved minced cabbage, salt, pepper, soy sauce, sesame oil and continue to cook for a few minutes.
Turn off the heat to cool while you pat dry the cabbage leaves with paper towels. Before wrapping, remove any oil or liquid from the pan so the filing is dry.
Lay cabbage leaves on a surface and cut off any thick stems from the leaves. Place about 1- 2 Tablespoons (depending on size of leaves) towards the bottom of the leaves. Fold up to cover the filling, fold in the sides and roll upwards, tucking in the sides.
Note: if you have smaller leaves, you can overlap the leaves as needed.
Remove any leftover filling from the pan or use a new pan and heat some oil. Place the wrapped cabbage leaves, seam side down and cook until browned. Optional, turn over and brown the other side. Serve with dipping sauce.
Dipping Sauce: combine all ingredients together in a bowl.
Комментарии