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Delicate Asian Cabbage Rolls
If you are put off by cabbage roll recipes, this one will totally change your mind. The wonderful flavors of the Far East will give you a reason to smile. You can always count on a different cuisine to brighten up a menu that has become stale. If you keep a few Asian culinary staples in your cupboard, you will be able to pull off a dish like this anytime you feel like it. Stuffed cabbage rolls do not have to be overcooked and smothered in sauce; this recipe proves that even the lowly cabbage roll can be elevated to an elegant status.
If you need to learn how to make cabbage rolls, this recipe is a good one to learn with. Simple directions are easy to understand. Folding a partially cooked leaf around the filling is easy. The rolls are steamed gently after wrapping, giving you a delicious, tender result. If you are making these for appetizers, you will be amazed at how pretty they look on the platter. No one could pass them up.
You can always dress up your presentation a bit. Lay each cabbage roll on a few carrot shards and drizzle a little of the dipping sauce near them. You can even use a steamed garlic chive to tie around them like a ribbon if you want to make them look especially trendy. Cut some scallions on the diagonal and sprinkle a few pieces on top of each roll and you have an amazing presentation.
Asian Cabbage Rolls
Ingredients -
1 head green cabbage
1 clove garlic, peeled
1 fresh red chili, halved and seeded
Small bunch cilantro
Salt
Finger of ginger, peeled
2 skinless chicken breasts, cut into chunks
soy sauce
rice vinegar
chili oil
Preparation:
Fill a large kettle with water. Bring to a boil and add salt.
Peel off the outer leaves on the cabbage. Cut off 8 large leaves. Core the cabbage. Set the stalk aside. Chop the remaining cabbage into quarters and set aside.
Drop the 8 leaves into the hot water for 3 minutes or until it softens enough that you can bend it easily. Remove and let them cool off.
Put the garlic, cilantro, chili, and ginger into a food processor. Process the ingredients for 30 seconds. Add a pinch of salt and the chopped cabbage stalk. Pulse to break it down a bit. Add the chicken and one of the cabbage quarters. Pulse for another minute to create a coarse mince.
Scoop the minced mixture out onto a piece of plastic wrap. Divide it into 8 equal parts.
Grease a large colander with a bit of chili oil or olive oil, if you do not want the spice. Take one of the cooked cabbage leaves in your hand. Scoop one of the piles of minced mixture up and place it in the middle of the leaf. Fold the sides of the leaf around the minced mixture until you create a closed package. Lay the cabbage roll in the colander with the edges tucked underneath. Repeat with the other leaves.
Fill a pan that your colander fits in with a few inches of water. Bring the water to a boil. When the water is boiling, place the colander on top so it fits the pan and cover the top with a lid or foil. Steam the cabbage rolls for 10 minutes. Do not uncover it until they are done. To check, cut one slightly to see if the chicken is cooked.
Mix equal parts of soy sauce and rice vinegar in a small bowl to make dipping sauce.
Serve immediately with your soy sauce dipping sauce.
(Serves 4)
Photo Description:
These delicious Asian Cabbage Rolls are served with a simple sauce made of soy sauce and rice vinegar. It adds a nice complementary flavor to the cabbage roll. The delicate cabbage leaf contains a delicious mixture of chicken, garlic, ginger, and spices that will tempt your taste buds. This dish can make a wonderful simple meal or you can make a larger batch and serve them as appetizers. They look fresh and appetizing. Serve them anytime you want an elegant presentation. They are appropriate for holidays, formal events or whenever you have a craving for Asian finger foods.
