Oriental stuffed cabbage parcels

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Serves: 4

By WineGless



  • 1 knob ginger finely chopped

  • 1 green chilli finely sliced

  • 1 splash sesame oil

  • 1 large savoy cabbage (or 2 smaller ones)

  • 4 pork steaks diced small

  • 1 tin water chestnuts chopped

  • 2 cloves garlic finely chopped

  • 2 tsp chinese five spice

  • 1 large spring onion sliced

  • 1 splash light soy sauce

  • 1 pinch black pepper

  • 4 mushrooms finely chopped

  • 4 baby sweetcorns finely chopped


  1. Put the meat and all the vegetables except for the cabbage into a large Tupperware box. Sprinkle with the Chinese 5 Spice powder, then add a generous slosh of soy sauce and sesame oil and season with black pepper - don't add any salt as the soy is salty enough. Leave to marinade for at least half an hour.
  2. Heat a wok until it is very hot, then tip the meat mixture in and stir fry for about 5 minutes, until the meat is no longer pink. Leave to cool.
  3. Then prepare the cabbage, cut the stalk end off, and peel away the leaves. Cut away the bottom part of the tough stalk and this will make a sort of V-shaped cut up the centre of each leaf. You will need 2-3 leaves per person, and they need to be a reasonably decent size, hence why you may need 2 cabbages. Blanch the leaves for 2 minutes, then drain and leave to cool.
  4. When everything is cool enough to handle, stuff the leaves with the meat mixture and put the rolled up parcels into a steamer. Steam for 10 minutes.

Additional Information

  • Low carb

  • Meat

  • Main Course

  • Starter

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