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–+ servings

Cabbage Rolls

This cabbage roll is inspired by my love for hot pot. So it's basically a hot pot(ish) in a cabbage roll. It's filled with bok choy, mushrooms, lotus roots, chicken, noodles, and chicken. It's paired with an amazing full of flavor sesame paste sauce. The sesame dipping sauce is a twist between the Chinese sesame hot pot dipping sauce and the Japanese goma dare. It's nutty, a little sweet, aromatic, and full of umami which really elevates the cabbage rolls.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Servings 12 rolls

Equipment

  • 9x13 rectangle baking dish

Ingredients
  

  • 12 savoy cabbage leaves

For the filling

  • 3 oz dried bean thread noodles (hydrated in water and cut smaller) [80g] *about 2 small bundle
  • 1 lb ground chicken thigh
  • 1/2 cup green onion (chopped) [32g]
  • 1 1/2 cup lotus root (diced) [224g]
  • 2 cups oyster mushrooms (chopped) [182g]
  • 2 cups bok choy (chopped) [228g]
  • 1/4 cup shredded carrot [35g]
  • 2 Tbsp oyster sauce [30g]
  • 1 tsp sugar [6g]
  • 1 tsp garlic powder [4g]
  • 1 tsp mushroom seasoning [4g]
  • 1/2 tsp salt [4g]
  • 1 1/2 tsp fish sauce [15g]
  • 1 tsp ground black pepper [2g]
  • 1 tsp sesame oil [6g]

For the dipping sauce

  • 1/2 cup Chinese sesame paste [126g]
  • 2 Tbsp soy sauce [30g]
  • 1 Tbsp mirin [20g]
  • 2 Tbsp rice vinegar [30g]
  • 1 Tbsp sugar [14g]
  • 3 Tbsp chili oil crisp (Laoganma) [60g]
  • 1/4 cup hot water [55g]
  • 1 tsp fish sauce [7g]
  • 1/4 cup cilantro (chopped) [14g]
  • 2 Tbsp green onion (chopped) [12g]

Instructions
 

For the cabbage

  • Turn the cabbage to to bottom side. Using a paring knife, go around the core of cabbage and remove. This will help you peel the leaves better. Then peel off the outer leaves one by one gently until you get 12 leaves.
  • Place the leaves in a pot of hot boiling water and cook for about 2-3 minutes just until they're wilted. Remove the leaves into a bowl of ice water to shock them so they don't turn color and continue cooking. Once they have cooled, drain into a colander and set aside while you do the filling.

For the filling

  • Make sure to hydrate the bean thread noodles in hot tap water for about 15 minutes until they are flexible to work with. Drain the water and cut into smaller strands using kitchen shears. Prepped and chopped all the vegetables. Then place everything into a bowl and mix well.

To roll and cook

  • Preheat the oven to 350'F
  • Place 1 blanched savoy cabbage leaf onto a flat surface. Add in the filling and roll the sides in and then finish rolling starting from the bottom all the way to the top. Then place the finished roll into the baking dish. Continue until all the leaves and filling are used up. The filling should be enough to make 12 rolls. So divide equally.
  • Cover with foil and place into the preheated oven and cook for 1 hr. After 1 hr, remove and uncover to release the steam. Served warm.

For the sauce

  • Add everything into a bowl and mix well until smooth. Serve.
Keyword Cabbage Rolls
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