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Chinese-style Napa Cabbage Rolls

8 slice Chinese cabbage (napa cabbage)
1/3 of a carrot Carrot
1/3 bunch Chinese chives
200 grams *Ground pork
1/3 of a large stalk, 1 bunch of green onions *Finely chopped Japanese leek (or green onions)
1/2 tbsp *Grated ginger
1/2 tbsp *Grated garlic
1/2 tbsp *Oyster sauce
1 tbsp *Sake
1 dash *Salt and pepper
600 ml Water
1 tbsp Weipa
2 tsp Soy sauce
1/2 to 1 teaspoon Salt
1 appropriate quantity to thicken Katakuriko or corn starch, dissolved in water
1/2 tbsp Sesame oil


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. The bit of white part on the stem can be shaved off thinly. Diced the white part of the cabbage of 4 leaves, and put in a bowl. Mix with everything in *. Put one leaf on top of another leaf, add 3) and roll up (1 roll should look like this). Use a toothpick to secure it (This one used 1 toothpick to secure, but sometimes you need more...) Put 3) side by side in a pot. Pour water about halfway full, cover with aluminum foil, and cook. Julienne the leftover white stem of the cabbage. Also julienne the carrot, and cut the chives into 5 cm. Cook 6) until soft, push the cabbage rolls a little to the side, and add the 7) cabbage and carrots, and cook. When 8) carrot and cabbage has wilted, take the cabbage rolls out and plate. 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!

Source: cookpad.com