Asian Cabbage Parcels

Introduction

History

The concept of using cabbage leaves as a wrapper has roots in many cultures across Asia, each adding its unique twist to the filling. This particular recipe draws inspiration from various Asian cuisines, incorporating ingredients like fish sauce, coconut cream, and fresh coriander to create a fusion of flavors. Historically, dishes similar to these cabbage parcels were a means to use up leftover ingredients, making them a staple in economical cooking.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your cabbage parcels are perfectly cooked, it's crucial to blanch the cabbage leaves just enough so they become pliable but retain their vibrant color and nutrients. Additionally, when processing the filling, aim for a coarse mince to add texture to the dish. Steaming is the preferred cooking method as it gently cooks the parcels, preserving their delicate flavors.

Serving Suggestions

These parcels are best served hot, accompanied by a side of steamed rice or noodles to make a more filling meal. The toasted sesame seeds add a nice crunch, while the soy and chili sauces provide a salty and spicy kick that complements the flavors of the filling.

Cooking Techniques

Steaming is the key technique used in this recipe, as it allows the flavors to meld together gently while preserving the nutrients of the ingredients. Blanching the cabbage leaves before filling them is another important step that should not be overlooked.

Ingredient Substitutions

If fish sauce is not available, soy sauce or tamari can be used as a substitute. For those who do not consume coconut products, almond or soy cream can be used in place of coconut cream.

Make Ahead Tips

The filling for the cabbage parcels can be prepared in advance and stored in the refrigerator for up to two days. This makes assembling and cooking the parcels much quicker and easier.

Presentation Ideas

Serve the parcels on a platter garnished with lime wedges and a sprinkle of fresh coriander leaves. The vibrant colors and textures make this dish visually appealing and inviting.

Pairing Recommendations

A light, crisp white wine or a citrusy beer pairs well with the flavors of the Asian Cabbage Parcels. For a non-alcoholic option, a lemongrass or ginger tea complements the dish beautifully.

Storage and Reheating Instructions

Leftover cabbage parcels can be stored in an airtight container in the refrigerator for up to two days. To reheat, simply steam them for a few minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Asian Cabbage Parcels contains approximately 200-250 calories, making it a light yet satisfying meal option.

Carbohydrates

Each serving of Asian Cabbage Parcels contains approximately 10-15 grams of carbohydrates. The majority of these carbs come from the vegetables used in the recipe, making them a healthy source of energy.

Fats

This dish is relatively low in fats, with each serving containing about 5-7 grams. The fats present are primarily healthy fats from the coconut cream and sesame seeds, contributing to the dish's overall nutritional profile.

Proteins

Asian Cabbage Parcels are a good source of lean protein, thanks to the inclusion of skinless chicken breasts. Each serving provides roughly 20-25 grams of protein, making this dish an excellent option for those looking to maintain or build muscle mass.

Vitamins and minerals

Cabbage, spring onions, and fresh coriander are rich in vitamins A, C, and K, as well as minerals like iron and potassium. These nutrients support various bodily functions, including immune system health and blood clotting.

Alergens

This recipe contains fish sauce, which is a potential allergen for those with seafood allergies. It's also important to note the presence of soy sauce in the serving suggestions, which contains soy.

Summary

Overall, Asian Cabbage Parcels are a nutritious and balanced meal, offering a good mix of proteins, healthy fats, and carbohydrates, along with a variety of vitamins and minerals. They are low in calories and suitable for those with specific dietary needs.

Summary

Asian Cabbage Parcels are a versatile and nutritious dish that brings together the best of Asian flavors in a healthy and delicious way. Whether you're looking for a light lunch or a unique addition to your dinner table, these parcels are sure to impress with their combination of textures, flavors, and vibrant colors.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I was strolling through the bustling streets of Chinatown. The vibrant colors, intoxicating aromas, and the rhythmic sounds of the city filled my senses with excitement.

As I passed by a small food stall, I caught a glimpse of a young woman expertly folding cabbage parcels with delicate precision. Intrigued by her skillful hands, I couldn't resist but to linger and watch her work. She noticed my curiosity and smiled warmly, inviting me to come closer.

Her name was Mei, and she was a master chef who specialized in traditional Asian cuisine. She explained that the cabbage parcels were a family recipe passed down through generations, and she graciously offered to teach me how to make them.

I eagerly accepted her offer and followed Mei back to her humble kitchen. The room was filled with the fragrant scents of spices and herbs, and I couldn't help but feel a sense of wonder and excitement as she began to show me the steps to create the cabbage parcels.

First, Mei carefully removed the outer leaves of a large head of cabbage and blanched them in hot water until they were soft and pliable. She then prepared the filling, a delicious mixture of ground pork, shiitake mushrooms, water chestnuts, and a blend of aromatic spices.

As Mei deftly seasoned and sautéed the ingredients, she shared stories of her childhood and the fond memories she had of learning to cook with her grandmother. I listened intently, absorbing every detail and technique she imparted to me.

After the filling was cooked to perfection, Mei demonstrated how to assemble the cabbage parcels. She spooned a generous portion of the savory mixture onto each cabbage leaf, carefully rolling and folding them into neat little bundles.

I watched in awe as Mei effortlessly created beautiful parcels, her hands moving with grace and precision. She encouraged me to try my hand at making a few, guiding me through the process with patience and encouragement.

With each parcel I folded, I felt a sense of accomplishment and connection to the rich culinary traditions Mei was sharing with me. The aroma of the parcels cooking on the stove filled the air, and I could hardly wait to taste the fruits of my labor.

As we sat down to enjoy the fruits of our labor, Mei poured us each a cup of fragrant green tea and we savored the delicious cabbage parcels together. The flavors were exquisite, a harmonious blend of savory and aromatic spices that danced on my taste buds.

As I took my first bite, I felt a rush of nostalgia and gratitude for the experience Mei had gifted me. I could taste the love and history in every bite, a testament to the power of food to connect us to our past and nourish our souls.

From that day forward, the recipe for Asian Cabbage Parcels became a cherished part of my culinary repertoire. Whenever I make them, I think of Mei and the special bond we formed over a shared love of cooking and tradition.

As I sit here now, many years later, recounting the story of how I learned to make these delicious parcels, I am filled with gratitude for the gift of that day in Chinatown. The memory of Mei's kindness and expertise lives on in every bite of the savory, tender cabbage parcels I create, a testament to the enduring power of food to bring people together and create lasting memories.

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