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Beijing Cabbage Roll Recipe
|Cabbage||1 Large (Preferably Chinese Cabbage)|
|Soya mince||100 Gram (Nutrela)|
|Onions||2 Small, finely chopped|
|Grated fresh ginger||2 Teaspoon|
|Five spice powder||1⁄2 Teaspoon|
|Sesame paste||2 Tablespoon|
|Tomato sauce||2 Tablespoon|
|Chili sauce||1 Teaspoon|
|Cornflour||1 Tablespoon, mix with 2 tablespoon water to make a paste|
|Vegetable oil||4 Tablespoon|
|Tomato and wine sauce||1⁄2 Cup (8 tbs) (1 Recipe, Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 1454 Calories from Fat 834
% Daily Value*
Total Fat 95 g146.3%
Saturated Fat 13.7 g68.4%
Trans Fat 0 g
Cholesterol 211.6 mg
Sodium 2948.4 mg122.9%
Total Carbohydrates 119 g39.7%
Dietary Fiber 29.3 g117.1%
Sugars 56.2 g
Protein 46 g92.8%
Vitamin A 26.6% Vitamin C 587.2%
Calcium 74.2% Iron 65.7%
*Based on a 2000 Calorie diet
Wash, parboil and spread to cool.
Wash soya mince 5-6 times.
Soak in hot water for 20 minutes, drain and keep aside.
Heat oil, saute onions and ginger for 2 minutes.
Add soya mince, sesame paste, egg, five spice powder, salt, tomato sauce and chilli sauce, mix well, fry for 8 minutes.
Remove and keep aside.
Wipe cabbage leaves dry with piece of clean cloth.
Trim and cut them into squares.
Spread a thin layer of seasoned mince on a square leaf, spread the cornflour paste around, then put another leaf on top with another layer of mince and repeat the process until there are five layers.
Place it on a deep dish and steam over high heat for 15 minutes.
Cut it into 2" x 2" squares, arrange them on a serving dish, pour hot tomato and wine sauce over it.