Main
Steamed Napa Cabbage Rolls with Beef and Enoki
30 minServes 1Nutri-Score A€€
A
30 min
30 minSteamed Napa Cabbage Rolls with Beef and Enoki
what you need
Ingredients
napa cabbage (leaves separated)Produce10 pieces
beef (thinly sliced)Meat150 g- perilla leaves (fresh)Produce10 pieces
- enoki mushrooms (trimmed, separated)Produce100 g
- mung bean sprouts (rinsed)Produce150 g
soy saucePantry30 ml
allulose (or sugar or honey)Pantry15 ml
vinegarPantry15 ml
garlic (minced)Produce15 ml- green onion (thinly sliced)Produce1 piece
- Korean mustard (optional)Pantry5 g
per serving
Nutrition
442kcal
- Carbs
- 30 g
- Proteins
- 40 g
- Fat
- 18 g
what you’ll use
Tools
Steamer
Stockpot
Mixing bowl
step by step
Method
- Step 1
Blanch the cabbage leaves
- Separate the napa cabbage leaves.
- Blanch them in boiling water until soft and pliable.
- Step 2
Fill and roll the cabbage rolls
- On each blanched cabbage leaf, place a perilla leaf, a slice of beef and a few enoki mushrooms.
- Roll tightly to enclose the filling.
- Step 3
Steam the rolls
- Line a steamer with the mung bean sprouts.
- Place the cabbage rolls on top and steam until the beef is cooked through.
- Step 4
Make the dipping sauce
- Mix the soy sauce, allulose, vinegar, minced garlic and green onion together.
- Add a little Korean mustard for an extra kick if you like.
- Step 5
Serve
- Serve the steamed rolls with the dipping sauce.