Chinese Steamed Cabbage Rolls (Vegetarian)
A tasty paneer and veges filling wrapped in Chinese cabbage leaves, these gluten free Chinese Steamed Cabbage Rolls (vegetarian) are pretty to look at, low-carb, delicious and very simple to make.
Servings 15
Ingredients
- 15 Chinese Cabbage leaves
- 125 grams Paneer indian cottage cheese grated
- 10 French beans finely chopped
- 1 Carrot grated
- 1 stalk Spring onion finely chopped
- 1 tbsp Ginger garlic minced
- 1/2 tsp Crushed black peppercorns
- Salt to taste
- 1 tbsp Soy sauce
- 1 tsp Vinegar
- Sweet chili sauce/ Schezwan sauce for serving
Instructions
Blanch the cabbage leaves
- Heat 2 to 3 glasses of water in a big wide pan. Place a stand in the bottom. Or line a bamboo steamer with parchment paper. Heat the lined bamboo steamer in the hot water.
- Clean wash and trim the thick stems of cabbage cups. Blanch in hot water for 15 seconds.
- Dip the thick stem side of cabbage cups in hot water for 10 more seconds so that it turns soft and drain on a plate or on a kitchen towel.
Prepare stuffing
- In a non stick pan, add 1 tsp oil. Once heated, lower the flame and saute minced ginger garlic. Thereafter add chopped beans, spring onion and carrots one by one.
- Saute everything well and in the last add grated paneer. Add salt, pepper, red chili powder, soya sauce and vinegar.
- Mix nicely and switch off the flame.
Assemble the rolls
- Place each blanched cabbage leaf on the worktop. Put some cottage cheese mixture in the center.
- Start folding the stem side towards the top, and wrap it as shown in the pictures.
- Steam the prepared rolls
- Place the wrapped cabbage rolls on the steamer plate, cover and steam for about 10 minutes.
- Turn the cabbage rolls upside down once, to steam properly on both the sides.
How to serve
- Serve hot with drizzle of sweet chilli sauce and schezwan sauce on the side to dip.
Notes
1. I have made these rolls with Chinese cabbage as it is easier to fold the rolls.
2. If you don't have Chinese cabbage, you can use normal Cabbage also. Make sure to use tender leaves and blanch and steam it little more than specific time.
3. Feel free to use vegetables of your choice. You can add mushrooms or sweet corn also.
4. To make this recipe vegan, swap Indian cottage cheese (paneer) with tofu.