Ingredients
- 500 g (1 lb) lean minced (ground) pork
- ¾ cup (140 g) finely chopped canned water chestnuts
- 2 teaspoons Chinese five–spice
- 1 tablespoon grated fresh ginger
- 2 spring onions (scallions), finely chopped, plus extra, to garnish
- 2 tablespoons salt–reduced soy sauce
- 2 cloves garlic, crushed
- 1 egg, lightly beaten
- 8 large green cabbage leaves
- 2 cups (500 ml) salt–reduced chicken stock
- 2 teaspoons cornflour (cornstarch)
- 1 teaspoon sweet chilli sauce, or to taste
Preparation
- Put the pork in a bowl with the water chestnuts, Chinese five–spice, ginger, spring onions, soy sauce, garlic and egg.
- Mix thoroughly with your hands until the ingredients are well combined, then divide into 8 equal portions.
- Cut the tough stalk from the base of each cabbage leaf with a sharp knife.
- Place a portion of the pork mixture in the centre of each cabbage leaf, then wrap the leaf around the filling to enclose it.
- Pour the stock into a large saucepan and bring to a simmer.
- Set a steamer over the pan and arrange the cabbage rolls, join side down, in an even layer.
- Steam the cabbage rolls for 15 minutes, or until the cabbage is tender and the rolls are firm when pressed.
- Remove to a plate and keep warm.
- Add the cornflour and 2 tablespoons water to the stock and bring to the boil, then reduce the heat and simmer, stirring constantly, until slightly thickened.
- Stir in the chilli sauce until well combined.
- Divide the cabbage rolls among serving bowls and spoon over some of the broth.
- Garnish with the extra spring onion and serve immediately with steamed rice.