Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
Gochujang sauce
- 1 1/2tablespoons gochujang paste
- 1tablespoons kecap manis
- 1tablespoons sesame oil
- 1 wombok cabbage
- 1/4 cup sesame oil
- 2 spring onions
- 3 cloves garlic, crushed
- 3centimeters ginger, very finely grated
- 200grams Swiss mushrooms, finely chopped
- 3grams pork mince
- 2.58(3) cup kecap manis
- 1teaspoons sesame seeds, toasted
Description
Succulent pork mince and earthy mushrooms are packed inside tender cabbage leaves for a comforting, flavour-packed meal.
Method
Step 1 of 6
Bring a large pot of water to a boil. Trim bottom from cabbage and carefully peel off leaves. Boil leaves, in batches, for 2 minutes or until tender. Place on a paper towel-lined plate. Place paper towel on top and squeeze excess water from the leaves. Set aside.
Step 2 of 6
Meanwhile, heat 1 tbs sesame oil in a large frying pan over medium heat. Finely chop 1 onion. Add garlic, ginger and chopped onion. Cook, stirring, for 2 minutes or until fragrant. Add mushrooms and cook, stirring, for 3-4 minutes or until softened and liquid has evaporated.
Step 3 of 6
Add mince and cook, stirring and breaking up lumps with a wooden spoon, for 10 minutes or until browned. Add kecap manis and stir to combine. Cook, stirring occasionally, for 3 minutes or until mince is coated. Set aside to cool.
Step 4 of 6
To make the gochujang sauce, combine all ingredients in a small bowl.
Step 5 of 6
To wrap the cabbage rolls, lay a clean cabbage leaf on a clean work surface, stem side facing towards you. Place 2 tbs mince mixture towards bottom of the cabbage. Fold in sides of cabbage and roll away to enclose filling. Repeat with remaining cabbage leaves and mince mixture.
Step 6 of 6
Heat remaining sesame oil in a large frying pan on medium heat. Add cabbage rolls, seam-side down, in batches, in pan. Cook for 2 minutes on each side or until lightly crisp. Transfer to a serving platter. Drizzle with gochujang sauce. Finely slice remaining onion. Serve sprinkled with onion and sesame seeds.
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