🍽️ Makes: 4
🔪 Prep time: 25 mins
🔥 Cook time: 25 mins
⚖️ Net carbs: 8g
💪 Protein: 28g
✅ No added sugar and no seed oils
Tender Chinese cabbage parcels filled with fragrant pork, gently braised over mushrooms, glazed until sticky and finished with warm chilli and ginger oil. Savoury, aromatic and deeply satisfying.
Ingredients
Cabbage rolls
10 Chinese cabbage leaves
500g pork mince
3 garlic cloves
½ thumb-size piece fresh ginger
1 egg
Small handful coriander
6 spring onions
1 pinch of chilli flakes
1–2 tbsp soy sauce
Sea salt
Black pepper
Mushroom braise
Light avocado oil
1 pack Asian mushrooms
1 tbsp soy sauce
1 tbsp Shaoxing rice vinegar
500ml chicken stock
Soy glaze
4 tbsp soy sauce
3 tbsp rice vinegar
½ tsp garlic
½ tsp ginger
4 tbsp water
Pinch chilli flakes
1 tbsp spring onion
2 tbsp low-carb sweetener
Chilli ginger oil
60ml light avocado oil
½ thumb-size piece fresh ginger
1 garlic clove
Small palmful spring onion
½ tsp chilli flakes
1 tsp white sesame seeds
1 tsp black sesame seeds
Let's Begin!
Step 1 - Prepare the filling
Mince the garlic and grate the ginger. Finely slice the spring onions and chop the coriander. Add to a bowl with the pork mince, egg, soy sauce, chilli flakes, salt and pepper. Mix thoroughly until well combined and slightly sticky.
Step 2 - Blanch the cabbage
Bring a large pot of water to the boil and salt it lightly. Add the cabbage leaves and cook for 1-2 minutes until pliable. Refresh in cold water, drain well and pat dry with a clean towel.
Step 3 - Fill and wrap
Lay the cabbage leaves flat. Spoon the pork mixture into the centre of each leaf and fold into neat parcels, tucking in the sides to seal.
Step 4 - Build the braise
Place a wide ovenproof pan over medium heat and add a small drizzle of avocado oil. Add the mushrooms and cook until golden and lightly caramelised. Pour in the chicken stock, soy sauce and rice vinegar and stir through. Nestle the cabbage parcels into the liquid. Cover with a lid and cook in the oven for 20-25 minutes until the pork is cooked through and tender.
Step 5 - Reduce the glaze
Combine all glaze ingredients in a small saucepan. Simmer gently until slightly reduced and glossy.
Step 6 - Glaze and grill
Remove the lid from the cabbage parcels and spoon the glaze over the top. Place under a hot grill for a few minutes until lightly caramelised and shiny.
Step 7 - Make the chilli ginger oil
Heat the avocado oil in a small pan until hot but not smoking. Add the ginger, garlic, spring onion, chilli flakes and sesame seeds. Allow to sizzle gently until fragrant and lightly golden.
Step 8 - Finish and serve
Spoon the warm chilli ginger oil over the glazed cabbage rolls just before serving.
Chef’s Tip
Dry the cabbage leaves thoroughly before filling. Removing excess moisture keeps the parcels tight and prevents the braising liquid from becoming diluted.
1 comment
Hello
I like to print recipes, but there is no print button. I had the recipe open in Firefox on my iPhone and found a way to print it, but the formatting is terrible and includes the web page info.
Please format recipes to be properly printable.
Best wishes
Ellie