RCI-VG.005.0277.001
Vegetarian Cabbage Rolls
Serves 6 (1 cabbage roll per person)
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 6 large
- 2 unit
- 30 g
- silver sprouts<ref>Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off. The purpose is to make a more attractive dish. If desired30 gyou can skip this step and not trim the bean sprouts.</ref>
- 3 unit
- ¼ unit
- a little dried fungus1 unit
- a little black moss1 unit
Method
1
Soak the dried mushrooms and dried fungus in warm water for 10 minutes until softened, then chop finely and set aside.
2
Blanch the large cabbage leaves in boiling water for 2-3 minutes until slightly softened and pliable, then drain and cool on a clean kitchen towel.
3 minutes
3
Trim both ends from the silver sprouts to create uniform pieces, then set aside.
4
Finely dice the water chestnuts and carrot into small, uniform pieces.
5
Coarsely chop the straw mushrooms and combine with the chopped dried mushrooms, fungus, water chestnuts, carrot, black moss, and silver sprouts in a mixing bowl, stirring until evenly distributed.
6
Place a blanched cabbage leaf flat on a work surface and spoon approximately 2-3 tablespoons of the mushroom mixture onto the center of the leaf.
7
Fold the sides of the cabbage leaf inward, then roll tightly from the bottom upward to create a neat package, seam-side down.
8
Repeat the filling and rolling process with the remaining cabbage leaves and vegetable mixture.
9
Arrange the cabbage rolls seam-side down in a steamer basket or on a steamer tray with minimal overlap.
10
Steam the rolls over boiling water for 15-20 minutes until the filling is heated through and the cabbage is tender.
18 minutes
11
Carefully transfer the steamed cabbage rolls to a serving platter and serve hot.