Photo credit: www.bonappetit.com
Cabbage Rolls: A Step-by-Step Recipe
Preparation Process
Step 1
Begin by filling a sizable pot with water until it reaches halfway up the sides, then bring it to a boil. Ensure that the pot can accommodate a steamer basket if you’re planning to steam the rolls. Carefully remove the tough, lighter core from 1 large head of green cabbage (approximately 3 lb.) by making a diagonal cut about 2 inches deep around the stem. Once done, add the cabbage, placing it core-side down into the boiling water until it’s submerged by approximately two-thirds. Cover the pot and let it cook for about 10 minutes. When ready, use tongs to transfer the cabbage to a rimmed baking sheet and allow it to cool until it is manageable.
Step 2
Once cooled, gently peel off the leaves one by one, ensuring that they do not tear. You will need around 16 large leaves for the rolls. If you encounter difficulty in removing the center leaves, you may need to return the cabbage to boil for an additional 5 minutes. Cover the pot to maintain the boiling water, which is essential for later steaming the rolls.
Step 3
In a large mixing bowl, combine 1 bunch of finely chopped scallions, 6 grated garlic cloves, one 3-inch piece of ginger (peeled and finely chopped), 1 lb. of ground pork, 1 lb. of finely chopped shrimp (peeled and deveined), 3 tablespoons of soy sauce (avoid low-sodium options), 1 tablespoon of kosher salt (either Diamond Crystal or 1¾ teaspoons Morton), 1 tablespoon of sugar, and 1 tablespoon of toasted sesame oil. Prepare a cabbage leaf by laying it flat with the stem towards you. If the bottom is thick or tough, trim about 1 inch off. Optional: Finely chop and lightly salt up to 1 cup of cooked cabbage scraps, squeezing out excess moisture to incorporate into the filling. Place around ¼ cup of the filling about 1 inch from the leaf’s bottom, shaping it into a 2½-inch long barrel. Fold the left and right sides over the filling, then roll tightly from the bottom to form a cigar-shaped package. Repeat this process until all leaves and filling are used up, arranging them seam-side down in a single layer within the steamer basket. Cover the rolls securely.
Step 4
Steam the cabbage rolls in batches if necessary, uncovering the pot as needed. Position the basket over the boiling pot and steam the rolls until the filling is thoroughly cooked and has changed color, approximately 11 to 13 minutes. Allow the rolls to cool for about 5 minutes before serving.
Sauce Preparation and Serving
Step 5
While the rolls are steaming, prepare the dipping sauce by combining one 1-inch piece of ginger (peeled and cut into matchsticks), 1 grated garlic clove, ¼ cup of soy sauce (not low-sodium), ¼ cup of unseasoned rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of toasted sesame oil in a small mixing bowl, stirring well to create an even mixture.
Step 6
Serve the cabbage rolls warm, accompanied by the prepared sauce for dipping, allowing diners to enjoy the flavors together.
Source
www.bonappetit.com