Savoy Cabbage Rolls

I am a bit spoiled about food. I have 4 supermarkets within 5 mins walk near by my place. And I can get almost everything to cook an authentic Asian food in Copenhagen. So I usually don’t make a plan in advance on what to cook for the day. What I like to do the most is to cook with local and seasonal ingredients that I can get from my nearby supermarket. I could go for food shopping everyday, even just to buy 1 cucumber. I love checking out all the fresh ingredients first to get an inspiration. Then I can decide afterward on what to make out of the chosen ingredient I found (together with other ingredients that I already have in my packed freezer and overloaded pantry at home 😆).

I cook almost everyday, sometime 2 - 3 times a day. The food I cook on a daily basis are simple Asian dishes. Not that I only prefer Asian food, but for me to cook Asian dishes is less complicate and quicker than other cuisines. I made this Savoy cabbage rolls Asian style with minced pork and Asian seasonings. If you are looking for an easy, yummy, lean and clean food. I would recommend you to try to make this one. 😊

Ingredients: (15 rolls)

~ Fresh Savoy cabbage (or Napa cabbage)

~ A bunch of fresh chives or spring onion to tie the rolls

For the filling:

~ 500g. Minced pork

~ 1 tbsp soy sauce

~ 1 tbsp oyster sauce

~ 1 tsp sugar (skip if you must)

~ 1 tsp sesame oil

~ 1/2 tsp ground pepper

~ 2 tbsp cornstarch

Additional seasonings if you prefer

~ 1 tsp garlic powder or 1 clove of garlic, minced

~ 2 tbsp of minced chives or spring onion

~ 1 tbsp of minced ginger

For the sauce:

~ 2 cups of stock (or juices from the steamed cabbage rolls)

~ 2 tbsp oyster sauce 

~ 1 tsp cornstarch 

How to:

✔️Mix minced pork with all the seasonings for the filling, and set it aside.

✔️Bring water to boil to blanch the cabbage. I didn’t plan to use the whole cabbage. So I took some leaves off and poach them. Otherwise you can cut the core in the middle off and poach the whole cabbage in one go. I blanch them very quickly just for it to not break apart when I’m making the rolls. And I put them in cold water right after blanching to keep the vibrant green color.

✔️Cut the leaf of Savoy cabbage in half and discard the hard stem in the middle of the leaf (but not with Napa cabbage). Or cut the whole lower part with hard steam of the leaf off (about 1/3 from the bottom of the leaf) to make it easier for rolling.

✔️Use about 1 1/2 tbsp of mixed pork filling per 1 roll. And tie the rolls with fresh shive or spring onions.

✔️Put the rolls on a plate and steam for 10 mins. 

(If you don’t have a steamer, use a large pan or pot with a lit, add a small bowl in the middle of the pan/pot and fill it with the water to cover half of the bowl. Place the plate with cabbage rolls on top of the bowl, then closed the lid and steam for 10 mins.)

✔️For the sauce, mix the stock, oyster sauce and cornstarch well together and bring it to boil until it is thicken. Pour it over the cabbage rolls before serving.