Ross Burdens Asian Stuffed Cabbage Leaves Recipes

Steps:

• Half fill a medium saucepan with water.
• Season with salt and bring to the boil.
• Blanch the cabbage leaves for 2 minutes.
• Drain and refresh the cabbage leaves under cold water to retain the colour.
• Cut out the thick end of each cabbage leaf stalk.
• In a blender, blend together the coriander, onion, garlic, ginger, chilli, lime zest and juice and 1 teaspoon of the soy sauce.
• Transfer the coriander mixture into a bowl and fold in the rice.
• Divide the rice mixture between the four cabbage leaves.
• Fold in the sides of each cabbage leaf, then roll them up ensuring all the filling is enclosed.
• Secure with a cocktail stick if necessary.
• Place the stuffed cabbage leaves, join side down in a microwave proof dish.
• Pour the remaining soy sauce and sesame oil over the stuffed cabbage leaves.
• Microwave on High for 4–5 minutes.
• Serve.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
• Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.
• Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.