Beijing Cabbage Roll Recipe
Ingredients
| Cabbage | 1 Large (Preferably Chinese Cabbage) | |
| Soya mince | 100 Gram (Nutrela) | |
| Onions | 2 Small, finely chopped | |
| Grated ginger | 2 Teaspoon (Fresh Piece) | |
| Eggs | 1 | |
| Five spice | 1⁄2 Teaspoon (Powder) | |
| Salt | 1 Teaspoon | |
| Sesame paste | 2 Tablespoon | |
| Tomato sauce | 2 Tablespoon | |
| Chili sauce | 1 Teaspoon | |
| Corn flour | 1 Tablespoon (Mix It With Water, Make A Paste) | |
| Water | 2 Tablespoon | |
| Vegetable oil | 4 Tablespoon | |
| Tomato and wine sauce | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 391 Calories from Fat 224
% Daily Value*
Total Fat 26 g39.3%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 913.4 mg38.1%
Total Carbohydrates 32 g10.8%
Dietary Fiber 7.3 g29.3%
Sugars 16.4 g
Protein 12 g24%
Vitamin A 6.6% Vitamin C 146.8%
Calcium 18.6% Iron 16.4%
*Based on a 2000 Calorie diet
Directions
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.
Serve immediately.
Note: These cabbage rolls can be served hot or cold.
NON-VEGETARIAN VERSION: Beijing Chicken Cabbage Roll:
Follow the recipe as above.
Omit the soya mince, use minced chicken or meat instead of soya mince, proceed as above.
Serve with sauce as above.
Chef
