A short cabbage roll history lesson
...plus a delicious recipe
Look at me coming at you with a monthly newsletter that’s actually being delivered to you four weeks after the last. The consistency!
Here’s something you probably didn’t think you’d be reading on a Monday night - a little history about the humble cabbage roll.
Cabbage rolls have a long history and are popular in various cuisines worldwide. The exact origins of the dish remain unclear, although it’s been suggested that stuffed cabbage appeared in Jewish cooking some 2,000 years ago. Others say that they originated in the Middle East or Mediterranean region, before the dish gained prominence in Eastern European and Balkan cuisines.
Cabbage rolls are made by wrapping a mixture of minced meat, rice or other grains, onions, garlic and spices in blanched cabbage leaves. Depending on the cuisine, they are often accompanied by a sauce. The important part is this: they remain a beloved dish globally for their delicious flavour and comforting appeal.
If you’ve read this far, I thank you, and will reward your efforts with my own cabbage roll recipe. This is a Chinese-style steamed cabbage roll recipe, served with a generous dollop of sambal or chilli garlic sauce. Sometimes I think cabbage rolls may be a little divisive, but I urge you to give this recipe a go. It’s on regular rotation in my house, simply because it’s easy and delicious.
STEAMED CABBAGE ROLLS
Serves 4
500g pork mince
150g firm tofu, crumbled
1 clove garlic, minced
1 carrot, finely diced
1 small onion, finely diced
4 dried shiitake mushrooms, rehydrated and finely diced
1/2c cooked rice, cooled
2 tbsp oyster sauce
1 tbsp soy sauce
16 large wombok leaves
Sambal or chilli garlic sauce, to serve
In a bowl combine pork mince, tofu, garlic, carrot, onion, mushrooms, rice, oyster sauce and soy sauce. Stir well to combine.
Bring a pot of water to the boil. Add cabbage leaves, and simmer for two minutes, or until soft and pliable. You may need to do a few leaves at a time.
Lay two leaves on a board, overlapping. Add about one third of a cup of pork and tofu filling to the bottom of the roll, shaping it into a rough log. Roll upwards, tucking in the side of the cabbage leaves to create a little parcel. Repeat with remaining cabbage leaves and filling.
Prepare a bamboo steaming basket over a pan of simmering water. Arrange 2-4 cabbage rolls in a shallow dish (one that will fit into your steamer basket). Steam for 12 minutes, or until cooked through.
Serve your cabbage rolls with a dollop of sambal or chilli garlic sauce on top.
🍷 Suggested drinks pairing:
This recipe is somewhat reminiscent of a dumpling, by way of flavours and ingredients. So that’s how I’d choose a wine to go with. I’d suggest a wine that doesn’t dominate the flavour of your cabbage rolls, perhaps a riesling or a chardonnay. If you’d prefer a red, something like a pinot noir would be my pick.
The Crumbs…
Catch up on what I’ve been doing this month
📖 READ: I am a big fan of food literature, spanning across biographies or memoirs of cooks and chefs, food history or just a person’s own culinary experience. It was my birthday earlier in the month and my Dad gifted me a selection of books within this genre that I’m very excited to get started on. They include: Why We Cook by Lindsay Gardner, Serendipity by Oscar Farinetti, Small Fires by Rebecca May Johnson and Kitchen Confidential by Anthony Bourdain.
🍽 EAT: June has very much been a month of constant eating and drinking (although, that’s nothing out of the ordinary for me). A quick fire round up of what I’ve been indulging in of late: Last Word, Spicy Salmon Onigiri, Dry Martini, Kimchi Cheese Toastie and White Chocolate Macadamia Cookies.
If you liked this newsletter, consider sharing it with a friend:
See ya,
Andrea