Emerald Meat Rolls

Emerald Meat Rolls

These **Chinese Cabbage Meat Rolls** are a delicious and elegant dish that combines tender cabbage leaves, savory marinated ground meat, and a vibrant, slightly spicy sauce. The cabbage leaves are softened with a hint of salt and oil, then wrapped around a flavorful filling seasoned with soy sauce, sugar, and cooking wine. A delicate touch of blanched celery leaves adds freshness, while steaming locks in moisture for juicy, succulent bites. The dish is finished with a rich, glossy sauce made from stir-fried scallions, ginger, red chili peppers, and carrots, thickened with oyster sauce for a perfect balance of umami and spice. Quick to prepare yet impressive in presentation, these rolls make a fantastic appetizer or light meal. The blend of textures—soft cabbage, hearty meat, and crisp vegetables—along with the aromatic sauce, ensures every bite is packed with flavor. Try this recipe for a restaurant-worthy dish that’s both healthy and satisfying!

10 Minutes
Medium
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
Chinese cabbage leaves
4-6 leaves (200-250g)
🥩
ground meat
150g

The aromatics

🧅
celery leaves
50g
🧅
scallions
2 stalks (30g)
🧅
ginger
10g (1 small piece)
🧅
red chili peppers
1-2 pieces
🧅
carrots
50g (diced)

The sauce & seasonings

🧂
salt
1/2 tsp
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vegetable oil
1 tbsp
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light soy sauce
1 tbsp
🧂
dark soy sauce
1 tsp
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sugar
1 tsp
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cooking wine
1 tbsp
🧂
oyster sauce
2 tbsp
🧂
water starch
1 tbsp

Instructions

1. Step 1

Step 1
Put the Chinese cabbage leaves in a pot, add a little salt and oil, and cook until they are soft. Then, remove them from the pot and drain the water.

2. Step 2

Step 2
Mix the ground meat with salt, light soy sauce, dark soy sauce, sugar, and cooking wine, and marinate for a while.

3. Step 3

Step 3
Wrap the marinated ground meat in the Chinese cabbage leaves.

4. Step 4

Step 4
Blanch the celery leaves in boiling water until they are soft, then wrap them around the cabbage leaves. Place them in a steamer, and after the steam comes out, continue steaming for 5 minutes. Remove them from the steamer and pour out the juice.

5. Step 5

Step 5
Stir-fry the scallions and ginger until fragrant.

6. Step 6

Step 6
Stir-fry the red chili peppers and carrot dice, then add oyster sauce and water starch to thicken the sauce.

7. Step 7

Step 7
Pour the sauce over the steamed dish and serve.

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