Home recipe cabbage wraps. I've simplified Cabbage Wraps to make it in the easiest way possible. and ate them all by myself after preparing. hahah. Steamed rice is wrapped in steamed cabbage and it's served with spicy beef gochujang sauce! Essentially, ssambap means rice wrapped in leaves.

Vermicelli and Napa Cabbage Slaw tucked into red cabbage cups and topped with ginger-peanut sauce. If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge. You can have Home recipe cabbage wraps using 20 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Home recipe cabbage wraps

1. It's 1 of whole Savoy cabbage.
2. You need 500 g of pork mince (can use other meats this is just my preference).
3. It's 1 of small handful of chopped green onions.
4. It's 1 of onion minced/finely diced.
5. It's 2 of large garlic cloves minced/finely diced.
6. You need 1 of medium carrot thinly sliced/cut with mandoline.
7. Prepare 1/2 of red bell pepper finely diced.
8. You need 1 teaspoon of minced ginger.
9. It's 1/2 cup of dark soy sauce.
10. You need 1 tablespoon of sesame oil.
11. It's 2 tablespoons of oyster sauce.
12. It's 1 teaspoon of Chinese 5 spice.
13. You need of Chilli flakes (optional, depends on your preference).
14. Prepare of Water.
15. Prepare of Water/oil/oil alternative (optional).
16. You need of Tangy tomato dip.
17. You need 1 tablespoon of dark soy sauce.
18. Prepare 1 1/2 tablespoons of tomato paste.
19. It's 1 teaspoon of soybean paste.
20. Prepare of Add water until your desired thickness.

If using napa cabbage, trim each stem so you use the top leafy part of the cabbage. Repeat with the remaining cabbage and filling. Arrange on serving dishes and serve. Bring a large pot of water to a boil.

Home recipe cabbage wraps step by step

1. Cook the onions in a pan (use oil or an alternative, when they get warm I like to add water to prevent burning) until soft. Then remove and allow to cool.
2. Add all the ingredients into a bowl and mix until well combined..
3. Cover bowl in cling film and put in the fridge to marinate for 1 hour to a couple days (you can do it as long as you feel, I ended up doing it for 2 days but I originally planned to do it for one).
4. Remove the cabbage leaves so they're all individual, be careful as to not rip them. If you do rip them it isn't a problem, it just makes them a bit more fiddly further on..
5. Boil water in a pan/pot and cook the cabbage to soften them a bit (they won't all fit at once, but that's not a big problem) for about 5 minutes. Then remove and allow to cool slightly. (I put them in one of the steamers so they drained a little more).
6. (optional) slice the stem of the cabbage off slightly to make them easier to roll. To do this position your knife at a slight angle and slowly slide it down to the end of of the cabbage..
7. Take a chunk of the marinated mix and wrap it in a cabbage leaf, a bit like a burrito. Fold the back and sides over and roll..
8. V^v^v.
9. Place in a steamer (I do the big ones in one pan and try and organize it by size). Steam until cooked through. Big ones about 15-20 minutes, small ones about 5..
10. Take out of the steamer, let sit for a couple minutes so they don't burn your mouth off, and serve (the 3 dips I did were little homemade ones that I made up, ones tangy tomato, ones a concoction of spy sauce, honey etc and the other is the same as the latter but with spice).

Then prepare a bowl with ice water. Using a sturdy pair of tongs, place the entire cabbage head into the boiling water. Cabbage is having a serious moment. Whether topping seafood tacos or serving as a new base for salads, this leafy vegetable is popping up all over Vietnamese Beef Cabbage Wraps. BRB, taking a trip to Saigon (in our minds).