Stuffed Cabbage Rolls w/ Tomato Sauce (Bắp Cải Cuộn Thịt Sốt Cà Chua)
Living in a Korean and Vietnamese household, I find myself interchanging ingredients a lot. Like fish sauce instead of soy sauce, or opting for dried shiitake over other mushrooms. This is an example of how I take a traditional recipe and add some subtle fusion ingredients in our home.
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (8-10 rolls)
1/2 HEAD NAPA CABBAGE
1 LB OF GROUND PORK
6 DRIED SHIITAKE MUSHROOMS
1/2 LARGE WHITE ONION, DICED
4 GARLIC CLOVES, MINCED
2 TBSP FISH SAUCE
1 TSP PEPPER
1 BUNDLE CHIVES OR GREEN ONION
—Sauce
1 (28 OZ) CAN OF WHOLE PLUM TOMATOES
1/2 LARGE WHITE ONION, THINLY SLICED
4 GARLIC CLOVES, SLICED
2 TBSP FISH SAUCE
2 TSP SUGAR
1 CUP CHICKEN BROTH
VEGETABLE OIL
Instructions
Soak mushrooms in warm water for 20 minutes. While waiting, separate leaves from cabbage and dip in boiling water for 30 seconds to soften. Blanch chives/green onions to soften too. Set aside.
Chop the mushrooms once they're rehydrated. Add to a bowl along with pork, onion, garlic, fish sauce, and pepper. Mix well.
Add a few tablespoons of the pork mixture to the edge of a cabbage leaf. Fold in the sides and roll tightly. Secure with the chive/green onion by wrapping it around the center and tying a knot. Repeat until finished.
For the sauce, add onion, garlic and a couple tablespoons of oil to a pan and saute. Add in remaining ingredients and cook on high until it comes to a boil. Simmer on medium low and break up the tomatoes a bit. Add the rolls making sure they're not overlapping and submerged in sauce. Cook for 30 minutes.
Serve with rice. I like to dip mine in a sauce of fish sauce, lime and sliced Thai chili.
Process
