Ingredients

  • Serves 1 person
  • veganmeat filling:

    120 g omnimeat or vegan minced meat alternative

  • ¾ tbsp garlic (minced)

  • ½ tbsp ginger (minced)

  • 1 tbsp sesame oil

  • 20 g celery (diced)

  • 20 g carrot (diced)

  • 2 tsp shaoxing wine

  • 2 tsp soy sauce

  • ½ tbsp vegetarian oyster sauce

     

  • wolfberry broth:

    1 tbsp sesame oil

  • 1 tbsp garlic (minced)

  • 1 tbsp ginger (minced)

  • 2 tsp shaoxing wine

  • 2 tsp soy sauce

  • ½ tbsp vegetarian oyster sauce

  • 1 tbsp wolfberries

  • 400 ml vegetable stock

  • 1 tbsp corn flour

  • 2 tbsp water

     

  • 200 g napa or chinese cabbage

Braised Long Cabbage in Wolfberry Sauce
In Partnership with
Fitthree

Braised Long Cabbage in Wolfberry Sauce

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A vegetarian Chinese dish packed with nutrients, this Braised Long Cabbage in Wolfberry Sauce is a perfectly healthy accompaniment for your mains. The cabbage is steamed until soft before it is stuffed with a savory vegan meat filling. Reap the benefits of the wolfberry sauce as wolfberries are known to be rich in antioxidants and possess anti-aging properties.
  • Easy
  • 10 min
  • 30 min
  • 15 min
  • 3 steps
  • 20 Ingredients
  • Easy
  • 3 steps
  • 20 Ingredients
  • 10 min
  • 30 min
  • 15 min

Instructions

  1. Prepare the Cabbage

    • First, separate the cabbage into individual leaves.
    • Steam the cabbage leaves for 3-4 mins until soft. Allow to cool.
    Prepare the Cabbage


  2. Make the Filling

    • Using a fresh pan on medium heat, add the sesame oil.
    • Saute the garlic, ginger, celery and carrot till fragrant, about 3 minutes.
    • Add the vegan meat, sauces and Chinese wine and simmer gently for another 3 minutes. Set aside to cool.
    • Once the filling has cooled,  place 1 heaped tablespoon of filling at the bottom end of a cabbage leaf, then roll up into a parcel.
    • Repeat with the remaining filling and leaves.
    Make the Filling


  3. Make Wolfberry broth

    • In a medium pot, heat the sesame oil, ginger and garlic over medium heat and saute for 1.5 -2 minutes or until fragrant.
    • Add the vegetable stock, sauces, Chinese wine and wolfberries and simmer gently till slightly reduced, about 3 minutes.
    • Mix the cornflour with the water, then swirl it into the broth to thicken.
    • Gently put the cabbage parcels into the broth and cook them for a further 15 minutes.
    Make Wolfberry broth


Plate and Serve!

To serve, place the parcels into a bowl and pour the broth over.

Plate and Serve!
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    Ingredients
    • Serves 1 person
    • veganmeat filling:

      120 g omnimeat or vegan minced meat alternative

    • ¾ tbsp garlic (minced)

    • ½ tbsp ginger (minced)

    • 1 tbsp sesame oil

    • 20 g celery (diced)

    • 20 g carrot (diced)

    • 2 tsp shaoxing wine

    • 2 tsp soy sauce

    • ½ tbsp vegetarian oyster sauce

       

    • wolfberry broth:

      1 tbsp sesame oil

    • 1 tbsp garlic (minced)

    • 1 tbsp ginger (minced)

    • 2 tsp shaoxing wine

    • 2 tsp soy sauce

    • ½ tbsp vegetarian oyster sauce

    • 1 tbsp wolfberries

    • 400 ml vegetable stock

    • 1 tbsp corn flour

    • 2 tbsp water

       

    • 200 g napa or chinese cabbage

    Nutrition
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