Steamed Chinese cabbage parcels

Recipe from: 28 January 2013
steamed cabbage parcels

Ingredients 9
Servings 1
Minutes 00:15


Serving Change
  • 1
    medium cabbage
  • 300
    ostrich and beef mince
  • 2
    cloves garlic - chopped
  • 2
    ginger - freshly chopped
  • 1
    medium chilli - chopped
  • 1
    bunch spring onion - chopped
  • 2
    large limes - juiced and peel grated
  • 50
    sprinkling peanuts (chopped peanuts)
  • 1
    salt and milled pepper


Halve cabbage and separate into leaves.

Blanch leaves in boiling water for 11/2 minutes and refresh in iced water.

Mix mince with remaining ingredients and season.

Place a cabbage leaf on a board, spoon a tablespoon of mince mixture in the centre and roll to enclose.

Repeat with remaining cabbage leaves and filling.

Steam rolls for 15 minutes or until cooked through, making sure they don’t touch water.

Serve with steamed white rice, soy sauce and sweet chilli sauce.

Note: Look out for a beef and ostrich mince mixture, exclusive to Pick n Pay butcheries.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: steam  |  boil  |  recipe  |  chinese  |  pork  |  asian

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