The Viral Cabbage Roll Recipe Is Here for You!! Per 4 Rolls:

• jumlah masa: 26 minutes

Bahan-bahan

Filling:

300g raw prawns (peeled, finely minced), 500g extra lean beef (5% fat), 1 medium carrot (shredded), white parts of 2 spring onions (finely chopped), 1 tsp chicken bouillon powder, 1 tbsp potato starch or cornflour, ¼ tsp white pepper, ¼ tsp black pepper, salt to taste (~½ tsp)

Wrap:

12–15 large Chinese (Napa) cabbage leaves

Soup Base:

500ml chicken bone broth, ½–1 tsp chicken bouillon powder (to taste), optional ginger slices or spring onion greens for extra flavour

Arahan

Prepare the cabbage: gently peel off whole cabbage leaves, blanch in boiling water for 3-4 minutes until soft, transfer to cold water, and trim thick stems if needed.

Make the filling: combine chopped prawns, beef, carrots, and spring onion with bouillon powder, starch, white pepper, black pepper, and salt, then mix until sticky and well combined.

Assemble the rolls: place 2 heaped tablespoons of filling onto each cabbage leaf, roll tightly like a burrito, and secure with either a toothpick or a boiled spring onion green tied around the middle.

Cook the rolls: in a pot, bring the bone broth to a simmer with the extra bouillon powder and any optional flavourings, gently place rolls in and simmer covered for 20–25 minutes until cooked through.

Serve: remove ties or toothpicks, ladle broth over the rolls, and serve hot with optional fresh spring onion or a dash of sesame oil.