Shrimp and Cabbage Rolls Rice Bowl: A Deliciously Healthy Meal
Shrimp and Cabbage Rolls Rice Bowl: A Deliciously Healthy Meal
Healthy & Flavorful: Easy Shrimp and Cabbage Roll Rice Bowl
Savor the delightful combination of savory braised sauce tossed with rice, the satisfying crunch of fresh cabbage, the zesty aroma of garlic, and the succulent, plump shrimp. This one-bowl meal is packed with flavor and texture!
Main Ingredients- 15 large shrimp, peeled and deveined
- 2.5 large cabbage leaves
- 5 Tbsp carrot, finely julienned
- 5 Tbsp onion, finely julienned
- 2 cloves garlic, thinly sliced and halved lengthwise
- 3 servings cooked rice
Seasoning & Sauce- 2 Tbsp granulated sugar or sugar
- 2 Tbsp Mirin (sweet rice wine) or cooking wine
- 1 Tbsp minced garlic
- 5 Tbsp soy sauce
- 1 Tbsp calamansi concentrate or vinegar (adjust for desired tanginess)
- 3 Tbsp shrimp boiling water (from boiling shrimp shells) or plain water
- 1 Tbsp sesame seeds (for garnish and flavor)
- 2 Tbsp granulated sugar or sugar
- 2 Tbsp Mirin (sweet rice wine) or cooking wine
- 1 Tbsp minced garlic
- 5 Tbsp soy sauce
- 1 Tbsp calamansi concentrate or vinegar (adjust for desired tanginess)
- 3 Tbsp shrimp boiling water (from boiling shrimp shells) or plain water
- 1 Tbsp sesame seeds (for garnish and flavor)
Cooking Instructions
Step 1
Let’s start making a delicious rice bowl featuring plump shrimp and crisp cabbage!
Step 2
First, prepare the fresh shrimp by peeling and deveining them. Don’t discard the shrimp shells; we’ll use them to make a flavorful broth later.
Step 3
Thinly slice the 2 cloves of garlic, then cut each slice in half lengthwise. Finely julienne the carrot and onion after washing them. Cut these julienned vegetables into approximately 2cm lengths. Preparing them in advance will make the cooking process much smoother.
Step 4
Remove the thick core from the cabbage leaves. Cut each large leaf into roughly 3 equal pieces. For the shrimp, cut them in half lengthwise and arrange them. You’ll be placing the shrimp onto the cabbage leaves.
Step 5
Now, layer the prepared shrimp, julienned carrots, onions, and sliced garlic onto each piece of cabbage.
Step 6
Starting from one edge, carefully and tightly roll up the cabbage leaves with the filling. Ensure the shrimp are tucked in securely so they don’t fall out during cooking.
Step 7
Let’s make the delicious soy sauce by mixing all the sauce ingredients. Combine 2 Tbsp sugar (or granulated sugar), 2 Tbsp Mirin (or cooking wine), 5 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 Tbsp calamansi concentrate (or vinegar) in a bowl. Whisk everything together until well combined. Taste and adjust the sweetness or tanginess to your preference.
Step 8
Add 3 Tbsp of the water used to boil the shrimp shells (or plain water) to the prepared soy sauce mixture. Stir well and simmer over low heat, stirring continuously, until the sauce thickens slightly. Be careful not to let it burn.
Step 9
Now it’s time to cook the cabbage rolls. Heat 3 Tbsp of cooking oil in a pan over medium-low heat. Place the rolled cabbage pieces seam-side down first to help them hold their shape as they cook.
Step 10
Once the bottom of the cabbage rolls turns a golden brown, carefully flip them over and cook the other side until golden brown as well. If there’s space left in the pan, sauté the remaining chopped vegetables alongside the rolls for added flavor and texture.
Step 11
Serve a generous portion of hot, freshly cooked rice in a bowl. Arrange the beautifully browned cabbage rolls on top. Drizzle generously with the savory soy sauce and sprinkle with sesame seeds for a final touch. Your visually appealing and delicious rice bowl is ready!
Step 12
If you have any leftover cabbage leaves after making this dish, you can chop them and wrap them tightly in plastic wrap for convenient storage in the refrigerator. This is a great tip for future cooking!
