Cabbage rolls are cooked cabbage leaves wrapped with fillings. There are many variations of this dish. It’s a common cuisine that has spread throughout Europe, Asia, and US.
- 1 Large Cabbage
- 1 lb Ground meat of choice (pork, beef, turkey)
- 1-2 Carrots
- 3 Bean Thread Noodles bundles
- 1/2 cup Oyster Sauce
- 1 tbsp Hoisin Sauce
- Salt, to taste
- Black pepper, to taste
Fill a large pot with water half way. Bring it to a boil.
Rinse the cabbage and cut the bottom in a square shape around the root. Some people like to take out the bottom root, but you can keep it on.
Put the cabbage in the boiling water. This will help the cabbage leaves come off easier.
While waiting, shred and cut the carrots. You don’t have to cut the carrots after shredding. I just do it because I have braces on and it makes it easier for me to eat it.
Flip the cabbage using a thong every 5 minutes. Be careful, it’s HOT!
In a medium bowl, soak the bean thread noodles in warm water until the noodles are soft and loose. Drain and cut them shorter.
Combine the ground meat, carrots, noodles, oyster sauce, hoisin sauce, salt, and black pepper.
Using a thong, remove some leaves from the cabbage.
Cut the hard stem off the cabbage (in a triangular shape).
Put the fillings on the leaf. Start rolling by folding the bottom to cover the fillings, then the sides, then roll it.
Put the cabbage rolls in a steamer and steam it for 30 minutes.
Serve with sweet and chili sauce, peanut butter sauce, or hot peppers. Enjoy!