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日式包菜卷

日式包菜卷

  • 3-4人份
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Go for a more nutritious alternative to hamburger steaks and sausages with this easy recipe for Japanese style cabbage rolls. Each of these rolls is full to bursting with a tantalising mixture of pork mince, onions, vegetables and seasonings. Furthermore, these rolls are cooked by boiling in a seasoned consommé soup, which allows for the soup flavours to soak into the rolls and turn them from ‘delicious’ to ‘mouthwatering’.

材料

8-12 cabbage leaves
400g minced pork
1/2 onion
1/6 renkon lotus root
2 tsp katakuriko potato starch
pinch of salt and pepper
3 stock cubes
1 bouquet garni
8-12 toothpicks
tomato chutney (optional)

做法

  1. Fill a saucepan with water to about half of the pan and boil the cabbage leaves until softened (approx 5 minutes). Drain but reserve the water for later.
  2. Finely chop the onion and lotus root. Put them in a microwaveable dish and heat for 2 minutes and then fry them until translucent.
  3. In a bowl, combine the pork, onion, lotus root, potato starch, salt and pepper and mix well.
  4. Divide the mixture into 8-12 portions and place them in each leaf.
  5. Roll tightly and secure each roll with toothpicks.
  6. In a large skillet or saucepan, place the cabbage rolls, stock cubes, bouquet garni and pour the reserved water from the cabbage boiling over the top.
  7. Bring to a boil and reduce heat to low and simmer for about 40 minutes.
  8. When ready to serve, place a couple of cabbage rolls in a bowl, and then spoon over some soup. Top with some tomato chutney for some sweetness if desired. Enjoy.

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