Chinese Napa Cabbage Rolls with Meat Filling

Name: Chinese Napa Cabbage Rolls with Meat Filling
Total time: 50 min
Yield: 8 g
Cuisine: Asian
Ingredients: 400 g Cabbage, Chinese, Norwegian, raw; 250 g Ground chicken; 70 g Carrot, Norwegian, raw; 80 g Shiitake mushrooms; 20 g Green onion; 15 ml Soy sauce; 10 ml Rice vinegar; 5 ml Oil, sesame; 10 g Fresh ginger; 2 pcs Garlic, raw; 5 g Corn starch; Black pepper

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🕐 50 min 👁 2 Channel post →

Juicy and healthy cabbage rolls filled with ground chicken and vegetables, steamed to perfection. A great choice for a light, low-calorie lunch or dinner.

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Method

Separate the napa cabbage into individual leaves. Blanch them in boiling water for 1–2 minutes until they become soft and pliable. Cool and pat dry to remove excess moisture.

Finely mince the mushrooms, carrots, green onions, garlic, and ginger. Mix them together with the ground chicken, soy sauce, rice vinegar, sesame oil, cornstarch, and pepper.

Place a portion of filling on each cabbage leaf. Fold the edges inward and roll up tightly into a compact log.

Arrange the rolls in a steamer basket or steaming vessel. Steam for 20–25 minutes until the filling is cooked through.

Serve hot, optionally topped with a sprinkle of green onions, sesame seeds, or a drizzle of light soy sauce.

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Chinese Napa Cabbage Rolls with Meat Filling

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