Our garden is in full swing this time of year with green stuff. This is John’s first attempt at growing Chinese cabbage. he ended up with three beautiful heads, two I blanched and froze for future and the third I came up with cabbage rolls steamed in a bamboo stacked steamer.
I first tried a mixture of rice, frozen peas, chopped dried seaweed and fish Sauce, wrapped them up with the cabbage and then put them in the steamer over boiling water for an hour….the rice did not cook. So before adding the meat wraps I moved them to a traditional metal steamer and put it in the bottom of the pan, the wraps resting on the metal with water surrounding them.
Cook over high steam for 35 minutes. I saved the marinade mixture put it in a sauce pan and added some more soy sauce and rice vinegar cooking over low heat and used as a dipping sauce for the meat roll ups.
Chinese cabbage leaves, cleaned a trimmed so just the large leaf is used.
1/2 cup of white rice rinsed
1/4. Teaspoon fish sauce
1/2 cup frozen peas
1/2 dried seaweed leaf cut into small pieces
Mix rice, fish sauce and peas and seaweed pieces, stir. Place a spoonful or two into the cabbage leaf. Fold the stem area up then the sides into themselves and lastly the top. It makes a little roll. Place in a steamer with water up to the top edges of the wraps, not quiet covering them. Cook for one hour.
The meat was a pork roast, small in size or some country style ribs would do. Slice thinly and place in a bowl. Marinade with 1/2 cup of soy sauce, the juice of one orange, 1teaspoon of sesame oil and 1 teaspoon of toasted sesame seeds. Let meats soak for 15 minutes. Using cleaned and trimmed leaves place meat in the middle and roll the same as the rice rolls. Cook high steam for 35 minutes. See above notes for dipping sauce recipe.
John ate the leftovers for breakfast the next day. He said he dreamed about then…… Hope you enjoy