This is a traditional Hmong dish. My dad tells me that the Hmong in Asia often grew cabbages but I’ve been introduced to this dish only recently and it’s probably because my mom never enjoyed the smell of steamed cabbage so never bothered to make it. The first time I actually had cabbage rolls were when a college friend brought lunch after a class we had together. I didn’t know what they were but they tasted great especially with the Hmong pepper sauce.
Ingredients for 10-12 cabbage rolls:
- 1 large cabbage
- 1/2 IB ground pork
- 1 tsp pure ground black pepper
- 1/2 tsp salt
- 100 grams of Cellophane noodles
- 2 large eggs
- 3 TB of oyster sauce
- 1 green onion, minced
- 5-7 cilantro strands, minced
- optional: 1/2 TB of Knorr Chicken Flavor powder
1. boil water on medium-high heat. once boiling, add the noodles. stir occasionally for 5 minutes over medium-high heat then drain noodles and set in a mixing bowl. cut the noodles several times to get hand length noodle strands
2. add the rest of ingrdients in and mix in the bowl.
3. prepare another pot to boil water on medium-high heat to use to soften cabbage leaves. while waiting, rinse the cabbage, then cut just a bit higher above the stem of the cabbage. This way, you can easily peel every cabbage leaf at a time starting from this origin of the stem. when the water is boiling, set the cabbage leaves in boiling water for 5 minutes then transfer to a platter.
4. start your steamer. during this time you can roll the cabbage leaves. add 1-3 spoonful of filling, based o nthe size of the leaves. you will roll the same way you roll an eggroll. use half a toothpick to pin down the leaf to keep it from unraveling. place them on top of each other and steam for ~10-15 minutes.
Dipping Sauce: in a mortar, pound peppers first, then add the rest and mix and serve.
- pepper (s)
- 6 TB of fish sauce
- 6 TB of Water
- 1/4 tsp. Salt