Traditionally, Vietnamese Stuffed Cabbage Rolls are cooked in a flavored broth. This dish seems to be an adaptation of a French dish called, “Chou Farci”. I’ve steamed mine and added the broth afterwards. It’s so that the shape and look of the cabbage rolls stay neatly in place for presentation. Either method is fine. Cooking in the broth will add more flavor to the pork that’s stuffed inside.
In other parts of Vietnam and other countries, these stuffed cabbage rolls are cooked in a tomato stew! I can't wait to create a recipe for that one!
Ingredients
12 Cabbage Leaves
12 Spring Onion Strands
1.5 lbs Ground Pork
1 Bundle Mung Bean Thread Soaked & Chopped
1 Cup Chopped Carrots
2 Spring Onions Chopped
½ Red Onion Chopped
1 Egg
1 Tsp Minced Garlic
1 Tsp Minced Ginger
1 Tsp Olive Oil
2 Tsp Salt
1 Tsp Chicken Bullion
2 Tsp Sugar
¼ Tsp White Pepper
¼ Tsp Black Pepper
Chicken Broth (Optional)
Method
Boil a pot of water large enough to blanch cabbage and spring onions.
Carefully remove leaves from cabbage. Rinse thoroughly.
Separate spring onions into individual strands.
Blanch spring onions for 30-seconds to 1-minute. Don’t let it over cook or it will disintegrate. Blanch cabbage till they are soft enough to roll.
Let cabbage and spring onions cool.
Mix together pork, mung bean thread, carrots, red onions, spring onions, egg, ginger, garlic, salt, sugar, white and black pepper.
Wrap approximately 2 tablespoons of meat mixture into each cabbage left. Roll up like an eggroll and secure with the blanched spring onion.
Steam for 25-minutes or cook in chicken broth till they float.
Enjoy with chicken broth over rice noodles or by itself dipped in soy sauce and chili.