Wash the cabbage leaves (if your leaves are ripped, broken or too small you can overlap them when rolling). Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
Bring a large pot of water to a boil with 1 tsp salt. Submerge the cabbage leaves in the boiling water and cook for about 3 minutes or until leaves are pliable.
In a large mixing bowl thoroughly combine all the filling ingredients and set aside.
Submerge the cabbage leaves in ice water to stop the cooking process. Lay the leaves on paper towels and pat with paper towels to dry.
Lay out the cabbage leaves (overlap the small or broken ones) and fill each one with a portion of the filling. Starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll. Secure with a toothpick (or keep the roll seam side down), lay the cabbage rolls in a large deep pan. Continue with remaining cabbage leaves.
Stir together the chicken broth and 1 TBSP soy sauce and pour over the rolls. Bring to a boil over medium-high heat then reduce the heat to low, cover and cook for 40 minutes.
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