- 15 Min. Prep
- 20 Min. Cook
- 4 Servings
- 272 Calories
Learn how to prepare classic Chinese stuffed cabbage rolls with pork filling and sweetcorn sauce. These delicious rolls taste great and can be enjoyed on their own or as an accompaniment to other traditional Chinese dishes. Soft cabbage leaves are wrapped around a pork and mushroom mixture, then steamed for the perfect consistency, while the sweet corn sauce gets a hint of umami from Knorr® Chicken & Corn Soup Mix.
- 8 pcs cabbage
- 8 oz ground pork
- 6 pcs Chinese mushroom, soaked and minced
- 1/2 cup frozen vegetables
- 1 pack Knorr® Chicken Corn Soup Mix
- 17 oz water
- Marinade: 1 tsp Knorr® Chicken Broth Mix, 2 tsp cornstarch, 1 tsp light soy sauce
Bring a pot of water to the boil and immerse your cabbage leaves. Remove from the water once soft and tender, then trim the hard part of the stem.
Mix the marinade into the ground pork and stir well. Next, stir in the mushrooms and mixed vegetables.
Pour 2 oz of water into a saucepan. Add half of the Knorr Chicken & Corn Soup Mix, followed by the pork mixture. Mix until sticky, then divide into 8 portions.
Wrap each portion in a single cabbage leaf. Once all 8 portions have been wrapped, steam over a high heat for 15 minutes.
Put 5 oz of warm water in a saucepan and pour in the other half of the Knorr® Chicken Corn Soup Mix, along with the frozen mixed vegetables. Mix well until your sauce reaches the desired consistency.
Pour the sauce over the cabbage rolls and serve hot.
Appetizers & Snacks, Chinese, Knorr® Chicken Broth Mix, Pork
