Cabbage Rolls with Corn and Minced Pork
What You Will Need
Ingredients
- Cabbage 1 pc
- Minced Pork 230g
- Shiitake Mushroom 2 pcs (Diced)
- Carrot 1/3 pcs (Diced)
- Onion ¼ pcs (Chopped)
- Sweet Corn Kernel 100g
Seasoning
- Lee Kum Kee Premium Mushroom Powder 1 Tsp.
- Lee Kum Kee White Peppercorn Powder Some
- Lee Kum Kee Salt Reduced Soy Sauce 1 Tsp.
- Corn Starch 1 Tsp.
Broth
- Lee Kum Kee Premium Mushroom Powder 1 Tbsp.
- Lee Kum Kee Pure Sesame Oil ¼ Tsp.
- Lee Kum Kee White Peppercorn Powder Some
- Celery 100g (Chopped)
- Water 700ml
Made with
Lee Kum Kee products
How to make it
Remove the core of cabbage and bring to boil until cabbage leaves are softened, tear off the leaves.
Rinse the leaves with cold water, and slice off the thick vein.
Pat dry with kitchen paper and set aside.
Mix all the ingredients (except cabbage) and seasonings. Separate into 6 portions.
Place 1 portion of mixed ingredients on a cabbage leaf and roll, secure with toothpick. Repeat above steps until all cabbage rolls are done.
Boil the water, add in all the broth ingredients and cabbage rolls and cook for 8-10 minutes.
