Hearty Napa Cabbage Rolls Hot Pot
Chans Kitchen’s Delicious Napa Cabbage Rolls Hot Pot for Winter Comfort!
Hello from Chans Kitchen! Today, I’m thrilled to share a recipe that’s perfect for warming up on a chilly day: Napa Cabbage Rolls Hot Pot! Imagine tender Napa cabbage leaves generously filled with a savory mixture of pork and beef, simmered in a rich, flavorful broth alongside sweet radish. This dish is not only comforting but also incredibly delicious, with each bite offering a delightful contrast of textures and tastes. Let’s create this heartwarming meal together!
Napa Cabbage Rolls Filling
- 1 whole Napa cabbage (approx. 1kg)
- 300g ground pork
- 300g ground beef
- 10g chopped green onions (approx. 2 Tbsp)
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
Savory Hot Pot Broth
- 1/4 daikon radish (approx. 200g)
- 1 Anchovy-Kelp Broth Pack (for 3L water)
- 1/4 daikon radish (approx. 200g)
- 1 Anchovy-Kelp Broth Pack (for 3L water)
Cooking Instructions
Step 1
– Prepare the Napa Cabbage Rolls – First, let’s prepare the Napa cabbage. Trim the thick outer leaves, cut them into long pieces, and set aside to add to the hot pot later. For the rolls, trim the base of the cabbage head so it’s easier to handle and use the core part for the broth.
Step 2
Steam the cabbage leaves in a steamer or blanch them in boiling water, starting with the thicker stem parts. Cook for about 2-3 minutes until they become pliable but still hold their shape. Be careful not to overcook, as they can become too soft.
Step 3
Gently squeeze out excess water from the blanched cabbage leaves. In a large bowl, combine the ground pork, ground beef, chopped green onions, soy sauce, and cooking wine. Mix and knead the ingredients until they become sticky and well-combined to form the filling. (You can add a pinch of salt and pepper here if you like.)
Step 4
Place a portion of the prepared filling onto each blanched cabbage leaf. Roll them up tightly, like making sushi rolls, ensuring the filling is completely enclosed.
Step 5
Continue this process until you have about 20 well-formed Napa cabbage rolls, ready to be placed in the hot pot.
Step 6
– Make the Savory Hot Pot Broth – Now, let’s create a rich and flavorful broth. Cut the daikon radish into thick, bite-sized pieces, about 3cm thick.
Step 7
In a large pot, add 3L of water, the sliced daikon radish, the reserved cabbage core parts, and the anchovy-kelp broth pack. Bring to a boil over high heat, then reduce to medium-low. Simmer for 10 minutes to allow the flavors to meld.
Step 8
After 10 minutes, remove and discard the broth pack and cabbage core. Continue to simmer the broth gently over low heat for another 30 minutes to deepen its savory essence.
Step 9
Now it’s time to add the delicious cabbage rolls. Carefully place the prepared rolls into the simmering broth. Cover the pot and cook on low heat for 20 minutes. This gentle simmering allows the rolls to cook through and the broth to absorb their flavors.
Step 10
Finally, taste the broth and adjust the seasoning with salt or soy sauce if needed. Remember that the broth pack itself may contain salt, so season gradually.
Step 11
– Serve – Arrange the cooked daikon radish and the tender Napa cabbage rolls attractively in your serving pot.
Step 12
For an extra touch of freshness and visual appeal, garnish with fresh perilla leaves (shiso) or baby bok choy. (Adding perilla leaves significantly enhances the aroma!)
Step 13
Ladle the warm, flavorful broth over the ingredients, and your delightful Napa Cabbage Rolls Hot Pot is ready to be enjoyed by the whole family! Bon appétit!
