Time: 1 hour

Serves: 4

Cabbage Wraps:
  • 1 Napa cabbage
  • 1 lb ground pork
  • 2 yolks
  • 1 tablespoon minced ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon minced red chile
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 1/2 cups steamed jasmine rice
Cellophane Noodles and Broth:
  • 2 bunches cellophane rice noodles
  • 1 1/2 quarts low-sodium chicken stock
  • 2 green onions
  • 1 red chile
  • 1-inch piece of ginger
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 4 shiitake mushrooms
  • Cilantro, for garnish

Pork and Rice Cabbage Wraps with Cellophane Noodles

Recipe courtesy Tyler Florence app-cabbage_wrap Begin by starting the broth.  Set a large pot over medium heat and add chicken stock, green onions, red chile, ginger, sesame oil, soy and shiitake mushrooms.  Bring to a boil then reduce heat and simmer while you prepare the wraps. Separate Napa cabbage leaves and blanch in salted water.  Prepare a bowl of ice water so you can plunge the leaves in the ice water as soon as they come out of the hot water – this will stop the cooking process and also help maintain the green color.  Dry on kitchen towels.  In a large mixing bowl combine pork, yolks, minced ginger, garlic, chile, sesame oil, soy and jasmine rice.  Mix well to combine.  Take one cabbage leaf at a time and place about 1 tablespoon of the pork mixture on top.  Roll it up folding in the sides as you go then set aside seam-side down so it sticks.  Do this until you run out of mixture. Strain broth and discard green onions and ginger.  Slice red chile and mushrooms up and fold back into the broth.  Cook the noodles in the broth then strain and divide amongst bowls.  Now carefully drop the cabbage wraps in the broth seam side down, cover with a lid and gently simmer for 10 minutes.  Serve on top of the noodles and top off with some hot broth and fresh cilantro.

Edited: October 9th, 2009