Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

August 2, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3a866ou, title=Stuffed Cabbage Rolls ]]

Stuffed Cabbage Rolls

OMG, aren't our stuffed cabbage rolls pretty? Guess what? They're super yummy too!! They are good when served with steamed rice or even as its own dim sum dish ☺️ Soft on the outside with a crunchier filling, it'll make everyone at the dinner table fight for the last roll! 😆

Servings: 4 Appetiser

Keywords: Vegan, Vegetarian

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

12 napa cabbage leaves (cleaned & white part trimmed off)
1 packet Angie's Organic Soybean Tempeh (200g - chopped)
¼ cup carrot (chopped)
¼ cup broccoli stems (diced)
4 caps of Chinese mushrooms (soaked overnight & diced finely)
100 g water chestnuts (diced)
1 tsp cornstarch
3 tsp sesame oil
Dash of white pepper
1 tsp salt
1 tbsp goji berry (soaked in hot water)

sauce

1 cup water
1 tsp tamari
1 tbsp vegetarian oyster sauce
1 tsp cornstarch
1 tbsp water
Pinch of salt
Dash of white pepper

Instructions

To make the filling, sauté mushrooms in 2 teaspoons oil until aromatic, then continue to stir fry carrot and broccoli stems for about 2 mins over low-med heat. Add in tempeh and mix for another 2 minutes. Dish up into a big bowl.
In the mixing bowl, add in diced chestnuts. Season with 3 teaspoons sesame oil, 1 teaspoon salt & a few dashes of white pepper (season accordingly). Using a spatula, mix in corn starch until all incorporated & set aside.
Bring a pot of water to boil & season with a pinch of salt. Blanch cabbage leaves for about 1 min or until slightly soft. Remove & pat dry with a paper towel.
To make the cabbage roll, take about 1-2 tablespoons of filling & form it into a thick log shape. Place the filling in the middle of the cooked cabbage leaf, then roll to wrap it. Continue until you are done with all the mixture, then steam the rolls over high heat for 8-10 mins.
Meanwhile, make the sauce by adding water in a shallow pot & bring it to boil. Season it with tamari and vegetarian oyster sauce & stir in the corn starch slurry & cook for 1 min until it thickens (season with more salt if needed).
When the rolls are done steaming, drain the extra liquid (if any) & then ladle the sauce over. Garnish with soaked goji berry.

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