Cabbage rolls in asparagus leaves
4 servings
40 minutes
Cabbage rolls in asparagus leaves are an unusual and exquisite dish of Pan-Asian cuisine, combining rich aromas and a delicate texture. The recipe's origins trace back to traditional Asian cooking techniques where bamboo leaves are used to retain the meat's juiciness. Pork mince soaked in rice wine and aromatic spices is carefully wrapped in tender asparagus leaves and then in a bamboo leaf that adds light woody notes. The dish is slowly simmered in broth, allowing the ingredients to fully unfold. The cabbage rolls turn out tender, fragrant, and rich, perfectly complementing a festive table or family dinner. They can be served as a standalone dish or paired with fresh vegetables and rice for a balance of flavors. Enjoy your meal!
1
Mix the minced meat, wine, sugar, salt, chopped shallots, and ginger in a bowl. Chill for 30 minutes.
- Ground pork: 350 g
- Rice wine: 1 tablespoon
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Shallot: 1 head
- Ginger: 100 g
2
Dip the bamboo leaf in boiling water, then dry it.
3
Divide the minced meat into 8 parts. Place the minced meat on asparagus leaves and fold them into an envelope. Place the cabbage rolls on a bamboo leaf and wrap them up. Tie the bamboo leaf with cooking thread and place it in a pan.
- Soy asparagus (yuba/fuzhu): 200 g
- Bamboo leaves: 1 piece
4
Pour in the broth and 1-2 cups of water (the bamboo leaf with the cabbage rolls should be fully submerged). Bring to a boil, reduce the heat, and cook for 15-20 minutes.
- Chicken broth: 4 glasss
5
Place the finished cabbage rolls on a plate, remove the cooking thread and bamboo leaf. Enjoy your meal!