Comments on: Cabbage roll – How to make the best Chinese stuffed cabbage

By: KP Kwan

KP Kwan — Sun, 29 Jan 2023 09:52:44 +0000

In reply to Cheryl. You do not need to cook the stuffing first.

By: Cheryl

Cheryl — Thu, 26 Jan 2023 14:17:31 +0000

It doesn’t actually say to cook the stuffing before putting it in the cabbage. Do I cook it first?

By: Danielle

Danielle — Wed, 19 Oct 2022 03:07:20 +0000

Thank you so much for creating such a comprehensive recipe. I’m making this tonight! It looks so good that I can’t resist making it. I’ll be using our home grown cabbage for this. I have 7 cabbages to use because they grew so well and insanely fast in our climate in Queensland, Australia! Really appreciate the effort you put into this recipe.

By: Jim

Jim — Fri, 18 Mar 2022 13:38:07 +0000

In reply to Swee Lin. @Swee Lin, Soy Curls are a very good substitute for meats.....and especially chicken.

By: Swee Lin

Swee Lin — Thu, 13 Jan 2022 03:37:12 +0000

My family doesn’t take much meat so I will try this using a stir fried filling of scrambled egg, mushroom and carrot. Since the filling is already cooked I’ll just steam it for a few minutes. Hope it turns out well.

By: KP Kwan

KP Kwan — Sat, 01 Jan 2022 02:28:23 +0000

In reply to Joseph.

YOu can stir fry it like bok choy. I have an article for that: https://tasteasianfood.com/bok-choy-stir-fry/

By: Joseph

Joseph — Fri, 31 Dec 2021 14:52:11 +0000

hello happy to have found your recipes , I always use chef Nagi from Australia recipes , I have garden and am now ready to pick Nagasaki cabbage it has a stem like Bok choy and is a relative to it , also have tatsoi what can I prepare with those ???? Joseph

By: KP Kwan

KP Kwan — Mon, 05 Jul 2021 01:20:07 +0000

In reply to Daniel. I would suggest keeping the extra in the freezer. Then, you can steam the rolls directly from the frozen state, although it takes slightly longer.

By: Daniel

Daniel — Sun, 04 Jul 2021 15:10:37 +0000

In reply to KP Kwan. @KP Kwan, as a single dweller and making too many for 1 sitting, do you recommend cooking all and then storing in the refrigerator, or only cooking each serving? If so how long will each option last in the refrigerator?

By: KP Kwan

KP Kwan — Wed, 18 Nov 2020 00:20:20 +0000

In reply to Jeremy.

Hi Jeremy,
It’s great to know that you like it and the recipe works.
KP Kwan