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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
In Partnership with
Fitthree
Fitthree
Braised Long Cabbage in Wolfberry Sauce
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
-
Prepare the Cabbage
- First, separate the cabbage into individual leaves.
- Steam the cabbage leaves for 3-4 mins until soft. Allow to cool.
-
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 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.
Plate and Serve!
To serve, place the parcels into a bowl and pour the broth over.
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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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