If I could be one vegetable, I'd be a cabbage. It's accessible, versatile, and delicious: all the traits I wish for myself. There's many variations of cabbage rolls in many different cultures, but this is my iteration!
Written by Doobydobap
If I could be one vegetable, I'd be a cabbage. It's accessible, versatile, and delicious: all the traits I wish for myself.
When I posted video on my instagram, I was so surprised to find the comments section with people writing a cabbage roll recipe from their culture. I love that cabbage rolls can be found in so many cultures and that it's a dish adored by so many. From Iraqi dolmas, Polish golabki, Egyptian Mashi Kromb, there. areso many more variations of cabbage rolls.
I did a quick wikipedia research and there's apparently more than 50 countries that have a version of cabbage rolls. It shows that good food has no borders and ubiquitously loved 🙂 Here is my version with oyster sauce and soy sauce to give it that extra depth of flavor!
- 6 large cabbage leaves
- 250g ground pork or any other protein! (Firm tofu works beautifully too!)
- 2 carrots, finely chopped
- ½ onion, finely chopped
- 1 cup cooked rice, cooled
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- Salt and pepper to taste
- Chicken bones from 1 carcass
- Vegetable peelings
- 1 clove of garlic, halved
- 8 bay leaves
- 10 whole black peppercorns
- Kosher salt to taste
- 2 tbsp olive oil
- 2L water
- In a heavy duty pot, drizzle olive oil and brown the chicken.
- Take out the browned chicken and add the vegetable peelings. Once the vegetables and caramelized, add the peppercorns, bay leaves, and water.
- Simmer on low heat for 1 hour.
- OR just use store bought chicken stock :p
- Combine all the ingredients together. Mix.
- Blanch the cabbage leaves. Cook in boiling water until tender and slightly translucent, for about 3 minutes.
- Dab any excess moisture from the cabbage leaves.
- Remove the stems- this helps making the rolling process easier.
- Add about 2 tbsp of the filling per cabbage leaves
- Bring the sides together first and roll.. decisively. Like a burrito!
- Heat the skillet on medium high heat. Drizzle neutral oil and place the cabbage rolls SEAMSIDE down.
- Cover the lid and drop the heat to medium low. Cook until the bottom is golden brown, for 5 minutes. If you like juicier cabbage rolls, add ½ cup stock and simmer on low until the cabbages absorb.
- Plate your beautiful rolls and enjoy with nice warm broth.
- You can use any cabbages you like. I used savoy cabbage because it has a beautiful texture and color, but feel free to use any white / green cabbages. You can also use nappa cabbage leaves as well!
- Make sure to dry out the leaves thoroughly. If there's lots of water on the cabbages, the filling won't stick and the roll will come apart.
- You can use brown rice or quinoa instead of white rice!
Hi, I’m Tina aka Doobydobap!
Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!
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