Chinese Cabbage Spring Rolls Recipe

Chinese Cabbage Spring Rolls Recipe

A yummy cabbage appetizer perfect with chili sauce
Yield: 4    Preparation Time:     Cooking Time:
This dish is ideal as a starter or an appetizer.


1 Chinese cabbage
225g corned beef
50g rind less streaky bacon
250ml meat stock
900ml water
2 onions
½ red pepper
2 tablespoons single cream
1 teaspoon flour
1 pickled cucumber
1 egg
1 clove garlic
3 tablespoons concentrated tomato puree
2 tablespoons oil
3 tablespoons breadcrumbs
Generous pinch of cayenne

Recipe Instructions

Prepare the cabbage.
Break off eight large leaves and wash them. Bring the salted water to the boil and Blanche the leaves for 3 minutes. Drain the leaves and arrange them on a plate in twos – one over the other.

Prepare the vegetables.
Chop up the corned beef, one of the onions, the cucumber and the red pepper. Mix them together in a bowl with the egg and the breadcrumbs. Season the mixture with the salt, pepper and cayenne. Spread this mixture over the cabbage leaves. Roll up the cabbage leaves and secure with cooking twine.

Finely chop the bacon, the other onion and the garlic. Fry the bacon until crisp in a casserole dish. Fry the onion and garlic until transparent and then fry the cabbage rolls. Heat up the stock and add it to the mixture. Cover the casserole dish and braise the rolls for 20 minutes.

Stir the flour into the cream and the tomato puree and use this to thicken the sauce. Season to taste.