How to Make Chinese Red Cabbage Rolls in White Sauce Asian Cooking Recipe Cuisine

China Red Cabbage Rolls in White Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 oz cooked mushrooms

6 oz cooked chicken

3 oz carrots

1 slice ginger

1 shallot

12 red cabbage leaves

2 tbsp oil

1 cup boiling water

1 tsp salt

SEASONING:

1/3 cup stock

2 tsp soy sauce

1 tsp sugar

1 tsp cornstarch

1 tbsp water

ground black pepper

1/2 tsp sesame oil

SAUCE:

1/2 cup fresh milk

1/4 tsp salt

1/4 tsp sugar

ground black pepper

1 1/2 tsp cornstarch

1 tbsp water

1 tsp sesame oil

Directions:

Shred the mushrooms and chicken. Wash and slice, blanch and shred the carrots. Shred the ginger. Slice the shallot. Wash the cabbage leaves.

Heat the wok with the oil to saute the ginger and shallot. Pour in the stock and mixed seasoning to cook until thickened. Put the mushrooms, chicken and carrots into the wok to mix together. Dish and divide into 12 equal portions.

Pour the water with the salt into the wok to bring to a boil. Blanch the cabbage for 5 minutes until soft. Remove, leave to cool and dry. Place on the table and put a portion of filling on one side and roll up. Fold in both sides and roll into the shape of a spring roll.


Clean a wok and pour in the milk and seasoning to bring to a boil. Mix the cornstarch with the water, stream into the milk mixture and thicken to make a white sauce. Adjust the seasoning according to taste and scoop over the cabbage rolls. 


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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