We often think of cabbage rolls as being from Eastern Europe but these are all Thai for sure-exciting flavours.
Thai Stuffed Cabbage
(Kalampliphan Ruan Muu)
8 large outer leaves of head cabbage
1/2 tsp. salt
8 Green onions-use green part only
3 cakes soft tofu (I prefer Lite)
1/4 cup finely chopped Spring garlic
1/2 lb. ground pork
2 ½ Tbs .sugar
2 Tbs. light soy sauce
2 Tbs fish sauce
2-4 Thai chiles minced
2 tsp grated ginger
White pepper to taste
2 cups Fat free chicken stock
1 tsp chile bean paste (nam phrik)
1 Tbs. arrowroot starch
thin slices of lime
Lightly spray wash the leaves, place them in a pot of boiling salted water until they become flexible. Carefully remove from the water and place in cold water to stop further cooking.
Wash the green onions, remove only the green tops. Immerse in to the hot boiling water for a few seconds to make them pliable for tying the cabbage leaves.
Heat wok over medium heat, add oil. When hot swirl oil to coat wok, and add pork, ginger, chiles, and garlic; stir fry quickly in pan breaking pork into small pieces. Add 1/2 Tbs. sugar and 1 Tbs. each of light soy sauce and fish sauce. When the pork is no longer pink add the tofu stir frying to break it up into small pieces. Sprinkle with white pepper to taste. Reduce heat and add beaten egg.
Divide the filling into 8 equal portions, placing each in the middle of cabbage leaf. Fold two opposite sides over the filling, roll up tightly, and tie with green onion tops.
Arrange the stuffed cabbage leaves in wok, add the chicken stock and the remaining light soy sauce, fish sauce, sugar, and nam phrik and simmer for about 15-20 minutes.
Mix the arrowroot with 2 Tbs. water to obtain a smooth paste, pour this into the wok stirring constantly to incorporate into the stock, reduce the heat, and allow the sauce to thicken while stirring.
Place the cabbage leaves on a serving dish, pour the sauce over them, garnish with the lime leaves.