Cabbage Rolls with Napa Cabbage

Ingredients

• Napa Cabbage 1 piece
• Ground meat 20 oz
• Onion 1 head
• Scallions 0 oz
• Cilantro 0 oz
• Garlic 3 cloves
• Ginger 0 oz
• Mild Chili Spice 1 piece
• Soy Sauce 2 spoons
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Water 15 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Bring water to a boil in a large pot. Meanwhile, separate the leaves of the napa cabbage. If the base of the leaves is too thick, you can trim it to make it easier to wrap the filling.

Step 3

Drop the leaves into boiling water for 30–60 seconds. Drain in a colander.

Step 4

Finely chop the green onions and cilantro. Set aside a little of the herbs for garnish.

Step 5

Finely chop the onion, chili pepper, and ginger.

Step 6

Combine the minced meat, half of the chopped chili, herbs, and a clove of garlic pressed through a garlic press. Season with salt and pepper, then mix well.

Step 7

Wrap the filling in cabbage leaves.

Step 8

In a large skillet, heat the vegetable oil. Sauté the chopped onion until golden brown.

Step 9

Add the remaining chili pepper, grated ginger, and 2 cloves of garlic minced through a press.

Step 10

Sauté for 30 seconds. Add soy sauce and water to the mixture.

Step 11

Submerge the stuffed cabbage rolls in the sauce, cover with a lid, and cook on low heat for 30–40 minutes until the meat is cooked through.

Step 12

Garnish with fresh herbs before serving.