What can I say about these Vietnamese steamed cabbage rolls? Juicy, flavourful, hearty…I could go on, but you’re here for a recipe, not my love letter to cabbage. Let’s just agree, they’re worth the effort. After a busy week, this dish feels like a reward – a little something special to enjoy on a cosy Saturday evening.
Now, I won’t sugarcoat it: wrapping these rolls is a bit of a skill, but don’t let that deter you. The cabbage leaves are the star of the show, locking in the filling’s moisture and creating a wonderfully tender bite. Once you get the hang of it, it’s all smooth sailing – or should I say, rolling?
Here’s my experience with these Vietnamese steamed cabbage rolls, plus some tips and tricks to help you make them your own.
The ingredients
- Cabbage: I like sweetheart cabbage for this recipe – it’s soft, sweet, and a close match to the cabbage we use in Vietnam. Boil the leaves briefly, and they’ll wrap like a dream.
- Pork Mince: Classic and versatile. Although I haven’t tried it yet, I can imagine chicken mince would also work wonderfully, especially paired with the shiitake mushrooms.
- Shiitake Mushrooms: These add an earthy punch. I use dried shiitake mushrooms, soaking them in boiling water for 10 minutes before chopping. Fresh shiitake are equally good if that’s what you have.
- Carrot (optional): Adds a hint of sweetness. I finely chopped mine by firstly shredding with a peeler and then chopping.
- Spring Onions: The white parts go into the filling, the green parts-blanched-are perfect for tying up the rolls.
- Tomatoes: Essential for the tangy sauce. Use fresh if you have the time, or canned chopped tomatoes for convenience.
- Fish Sauce and Ground Pepper: The heart and soul of the flavour. Don’t skip these, they make all the difference.
How to make Vietnamese Steamed Cabbage Rolls
1. Prepare the Filling
- Soak dried shiitake mushrooms in boiling water for 10 minutes, then chop finely.
- Finely chop your carrot and spring onion (white parts only) and add to the bowl with the pork mince.
- Add the chopped mush rooms, fish sauce, a dash of olive oil and a generous sprinkle of ground pepper. Mix well, ensuring every bit is flavour-packed.
2. Soften the cabbage leaves
- Gently separate the cabbage leaves with a small, sharp knife.
- Boil the leaves for 1-2 minutes until they’re soft but not fully cooked. Drain and set aside.
3. Roll the rolls
- Take the largest cabbage leaves (from the outer layers) and cut them in half, removing the thick stalk in the middle. For smaller leaves, use them whole but trim the thick stalk on the vein side the make rolling easier.
- Lay a cabbage leaf flat on your work surface, with the smoother side facing down.
- Place a portion of the filling near the end closest to you. Use tongs to shape the filling into small cylinder or roll shape.
- Fold the bottom of the leaf over the filling, tucking it in snugly to secure.
- Next, fold the sides inward to enclose the filling.
- Roll the leaf tightly till the end of the leaf, keeping it secure as you go.
- For a finishing touch, take a balanced green onion strip and tie it around the roll to secure it and add a decorative element.
Tips for smaller leaves:
- For smaller leaves, you might want to hold the sides inward first before rolling, which helps conserve the length of the leaf.
- Start rolling from the non-stalk end, and if the stalk end is too long or thick, you can trim it to make it easier to roll.
Take your time with this step, the key is a firm roll to ensure the filling stays intact while cooking. Once you’ve got the hang of it, it’s quite satisfying.
4. Steam the rolls
Arrange the rolls in a steamer and cook for about 15 minutes. Alternatively, you can fry them for a caramelised flavour. Today I decide to steam the rolls for a lighter dish.
5. Make the tomato sauce
- Sauté the white parts of spring onions in a little oil over medium heat.
- Add chopped fresh or canned tomatoes and a splash of fish sauce. Stir until the tomatoes soften and become saucy.
- Add a bit of boiling water to adjust the consistency, then nestling the steamed rolls into the sauce.
- Simmer for 5 minutes on each side with the lid on.
Serve and savour
That’s it! Your Vietnamese steamed cabbage rolls are ready to be served.
They’re best enjoyed with a warm bowl of steamed rice, letting the tomato sauce soak in for the perfect bite.
This dish is a labour of love, but the payoff is immense. Each bite is bursting with savoury, juicy goodness, balanced by the sweet and tangy tomato sauce. Give it a try, and let me know how it goes. Did you stick with pork, or did you try with chicken? Either way, I hope these rolls bring a little joy to your dinning table, just like they did to mine.
Bon appetit – Chúc ngon miệng!
Don’t forget to try my other pork recipes here.
Vietnamese Steamed Cabbage Rolls: A Weekend Delight
Description
Tender cabbage leaves wrap around a juicy filling of pork, shiitake mushrooms, and carrots, all simmered in a rich tomato sauce. The cabbage keeps the filling moist, while the earthy mushroom and tangy sauce create a perfectly balanced dish. Lightly steamed or pan-fried for extra flavour, these rolls are comforting, satisfying, and perfect with a bowl of rice - an ideal weekend treat worth the effort!
Vietnamese Steamed Cabbage Rolls
Instructions
-
Prepare the Filling
- Soak shiitake mushrooms in boiling water for 10 minutes, then finely chop.
- Mix pork mince, chopped carrot, white spring onion, mushrooms, fish sauce, olive oil and pepper in a bowl.Â
-
Soften the Cabbage
- Carefully separate cabbage leaves without breaking them.Â
- Boil for 1-2 minutes, then drain.Â
- Trim thick stalks for easy rolling.
-
Roll the Rolls
- Lay a cabbage leaf flat, place a portion of filling at the base, fold the bottom over the filling, then fold the sides in and roll tightly.Â
- Tie with a green onion strip for extra security.Â
- More detailed steps with pictures and tips in the blog post above.Â
-
Steam the Rolls
- Arrange rolls in a steamer and cook for 15 minutes
-
Make the Tomato Sauce
- Sauté chopped white spring onion in oil, add chopped tomatoes and fish sauce, then simmer until soft. Add a splash of water for consistency.Â
- Place steamed rolls in the sauce, cover, and simmer for 5 minutes on each side.Â
-
Serve
Enjoy with rice for a hearty, flavour-packed meal.Â
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 352.72kcal
- % Daily Value *
- Total Fat 24.89g39%
- Saturated Fat 8.39g42%
- Cholesterol 72mg24%
- Sodium 958.18mg40%
- Potassium 745.44mg22%
- Total Carbohydrate 13.85g5%
- Dietary Fiber 3.19g13%
- Sugars 3.75g
- Protein 19.68g40%
- Vitamin A 147.29 IU
- Vitamin C 18.57 mg
- Calcium 55.42 mg
- Iron 1.84 mg
- Vitamin D 0.36 IU
- Vitamin E 1.07 IU
- Vitamin K 73.88 mcg
- Thiamin 0.81 mg
- Riboflavin 0.4 mg
- Niacin 6.58 mg
- Vitamin B6 0.61 mg
- Folate 59.3 mcg
- Vitamin B12 0.75 mcg
- Phosphorus 235.65 mg
- Magnesium 66.58 mg
- Zinc 3.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.