Cabbage Rolls



Cuisine: Chinese

Region: Shanghai

Recipe Type: Appetizer

Average User Rating: 0.09 / 5

Vegetarian / Vegan: Vegan

Ingredients:

1-2 heads of napa cabbage, depending on size (Chinese cabbage)
1 block tofu
1/2 cup enoki mushrooms
4 green onions, diced thinly
1 rib celery, diced thinly
1 carrot, shredded
1/4 cup water chestnuts, diced
3 TB oil, divided (preferably peanut)
1 block tofu
1/2 tsp. fresh ginger, grated
1/2 cup enoki mushrooms
4 green onions, diced thinly
1 rib celery, diced thinly
1 carrot, shredded
1/4 cup water chestnuts, diced
1 tsp. hoisin sauce
1 tsp. soy sauce
1 tsp. Shao Xing wine (or dry sherry)
1/2 tsp. sesame oil
small pinch five-spice powder
1/4 tsp. white pepper
1 TB toasted white sesame seeds

Directions:

Seperate the cabbage into individual leaves. Place about 1" of water in a large pot and bring to a boil. Add cabbage leaves, place lid on pot, and steam for 1 minute, until the leaves are soft and pliable. Set aside. Dice tofu into 1/4" cubes and saute in 2 TB of the oil until slightly brown. Mix hoisin, soy, sesame oil, and white pepper together in a small bowl and add fried tofu. Let marinate for about 15 minutes. Meanwhile, saute mushrooms, celery, carrots, and green onion in the remainder of the oil on high heat. When the vegetables are slightly caramelized, add tofu and marinade and stir. Remove from heat and add toasted sesame seeds. Take each cabbage leaf and place 2 TB (or less if the leaves are smaller) of the tofu-vegetable mixture at the base of each leaf. Roll the leaf up, using toothpicks to secure the end if necessary. Place cabbage rolls into a hot steamer and steam for 6-7 minutes. Let rest on paper towels for 3 minutes to absorb excess moisture.

Submitted By:

Prep Time: 30 minutes

Cooking Time: 15 minutes

Servings: 4

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