Chinese cabbage rolls
6 servings
80 minutes
Cabbage rolls made from Beijing cabbage are a delicate and aromatic dish that combines traditional Russian culinary techniques with the lightness of Asian cuisine. Unlike classic cabbage rolls, thin and soft leaves of Beijing cabbage are used here, which easily wrap a juicy filling of minced meat, herbs, and spices. A special emphasis is given by the spicy mix of chili pepper, ginger, and garlic, while stewing in soy sauce imparts a rich flavor and velvety texture to the dish. This dish is perfect for cozy home lunches and celebrations, and its lightness and richness of flavor make it an excellent choice for those wanting to try familiar Russian tastes in a new rendition.
1
Prepare all the ingredients.
2
Boil water in a large pot. Meanwhile, separate the head of napa cabbage into leaves. If the base of the leaf is too thick, it can be trimmed for easier wrapping.
- Napa cabbage (pak choi type): 1 piece
3
Dip the leaves in boiling water for 30-60 seconds, then drain in a colander.
- Napa cabbage (pak choi type): 1 piece
4
Finely chop green onions and cilantro. Set aside some greens for serving.
- Spring onion: 20 g
- Cilantro: 20 g
5
Finely chop the onion, chili pepper, and ginger.
- Onion: 1 head
- Chili pepper: 1 piece
- Ginger: 20 g
6
Mix the minced meat, half of the chopped chili, herbs, and a clove of garlic pressed through a garlic press. Add salt and pepper, then mix.
- Ground meat: 500 g
- Chili pepper: 1 piece
- Cilantro: 20 g
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
7
Wrap the minced meat in cabbage leaves.
- Napa cabbage (pak choi type): 1 piece
8
Heat vegetable oil in a wide skillet. Fry the onion until golden.
- Vegetable oil: 30 ml
- Onion: 1 head
9
Add the remaining chili pepper, minced ginger, and 2 cloves of garlic pressed.
- Chili pepper: 1 piece
- Ginger: 20 g
- Garlic: 3 cloves
10
Fry for 30 seconds. Add soy sauce and water to the mixture.
- Soy sauce: 2 tablespoons
- Water: 500 ml
11
Submerge the cabbage rolls in the sauce, cover with a lid, and cook on low heat for 30-40 minutes until the meat is done.
- Napa cabbage (pak choi type): 1 piece
12
Garnish with greens before serving.
- Cilantro: 20 g