Skip to content

Chinese Stuffed Cabbage

February 22, 2011

~ Mary & Patty ~

Every year the A&G has a special on cabbage.  It goes for about 29 cents a pound, and everyone wants cabbage.  This year I decided to get in on the hoopla surrounding all the piles and piles of cabbage.  Although, I’m sure that most of the other cabbages were made into great big vats of sauerkraut.  Yep, my local grocer caters to the huge population of Eastern Europeans in this hood.  It’s a beautiful thing until I’m shoved, pushed or elbowed.  One excellent piece of advice from John “never get between a Pole and his deli”.  Learn that and you’ll be A okay!

Patty remembers: Everybody loved the Cabbage Rolls I made….once……and only once. They disappeared so fast I should have made 100!  You kids downed them like popcorn! I’ve never seen such a sight. You swallowed them without chewing I swear! Oh, they were SO GOOD!


The cabbage head was so large I cut the center vein out, which made for two wraps.


Place a steamer in a large pan with an inch of water on the bottom.  Stack the cabbage leaves on top, and steam them until they’re pliable, approx. 3-5 minutes.


Place leaves out on counter,fill with stuffing, and fold the sides in towards the center, and then roll the filling up so it is completely enclosed. Place the rolls into a baking dish.


Chinese Stuffed Cabbage

Follow the instructions in photos above for the cabbage.  Here’s the recipe for the filling:

In large mixing bowl mix to combine:

2 Tbsp Lemon juice
1 Tbsp Fish Sauce
2 Tbsp Soy Sauce
1 Tbsp Sambel Olek
1 Tbsp Garlic minced
2 Tbsp Fresh Minced Ginger
1/2 Cup Fresh Chopped Cilantro
1-2 Cups Shredded Carrots
1 Cup Cooked Quinoa
2 lbs Ground Pork

Fill the center of each leaf of cabbage.  Fold like a burrito and place in a baking dish.  Set aside to make sauce.



In a medium sauce pan over medium heat combine:

1/4 Cup Lite Soy
1/4 Cup Rice Vinegar
3 Tbsp Oyster Sauce
1 Tbsp Toasted Sesame Oil
1 Tbsp Fish Sauce
2 Cloves Garlic minced
1 Tbsp Sriracha
1 1/2 Cups Beef Broth
2 Tbsp Corn Starch

Gently whisk until sauce is slightly thickened then pour over cabbage rolls.

Wrap the baking dish with aluminum foil.  Bake at 350° for 30-40 minutes.

2 Comments leave one →
  1. wanda permalink
    February 23, 2011 11:45 am

    Mary I LOVE LOVE cabbage….I will have to give these a try.
    Although the large vats of sauerkraut sound lovely too….


  1. Spicy Asian Pork Meatloaf « Saucy & Bossy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: