Credits goes to – Chief Kai Mueller, Healtyy living recipes from Kamalaya , SITCA Productions
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I will show you today how to make Thai cabbage roll with tahini dressing. Before uh we can start making the wraps, we have to get our sheets first. Okay. So, I have here um the cabbage. We’re going to take a few uh layers off. Just put a little bit of water. So what happen is all the water goes between the layers and then we have a easier time to take them off. So what happen now? Actually separate much much much easier. Um I think we’re going to do two wraps. So that’s plenty of cabbage. What we’re going to do also for our stuffing, we’re going to add a little bit of the shredded cabbage in our stuffing. Okay. But uh this one for later. So, we’re going to focus now on the on the blanching. Okay. I’m going to need a ice water, which I have over here. Um, we blanch them now for a few seconds and then put them in the ice water immediately to cool them down. Otherwise, they’re going to be overcooked. Okay. So, let’s go ahead. So, start with three first. So, I think these ones are good now. Yeah. Let’s take them out. Cool them off immediately. Yes. This one is very cold. Perfect. You see the color? It’s still nice, you know, and soft enough. but not too soft. That’s important, too. Um, we done with the blanching. Now, I will put the ice water on the side. Now, we’re going to focus on our stuffing. Okay. We’re going to cut first the carrot here in fine stripes. After that, we will slice up the chiake. Uh, shred a little bit of the cabbage and cut the celery quite fine. Okay. So, but let’s go ahead with the carrot. So, almost there. Maybe a little bit more. You notice this probably I leave the skin on. Yes, I do. A lot of nutritions and vitamins in it. And it would be a shame to to cut that off. I mean, I could peel it off and use it for vegetable stock, but then I want this all this nutrition to be in our web. Okay. So, if you clean the the the carrot really nice and carefully, there’s nothing to worry about it. All right, that should be fine. That looks like enough. Great. Now, the celery roughly fine. It doesn’t need to be super fine cuz it’s nice when you bite it, you know, and it has that, you know, for me celery has a has a strong flavor, nice flavor because that gives character, some depth to it to a dish, you know. Um, now we done with the celery and the next thing will be uh the shiakei we just slice up. Well done. Then um for the spring onion, just make sure you only use the white part of it because that has a nice flavor and um the green part will be used for like a string to wrap up our our wrap then. Okay. All right. Here we go. That’s quite nice. So now we use all that spring onion. That means we don’t need any onion in our dish. Okay. But what I like a lot also health beneficial is garlic. So we’re going to chop that now. Fine. And add it inside. See after you cut the uh garlic like this, you add a little bit of salt. So what it does now is going to take the water, absorbs the water out of the garlic. And now when you chop it sticks more together and the garlic won’t fly all over the place. Okay, that should be fine enough. Now we cut a little bit of cabbage and then we have prepared already all ingredients and then we can move on to actually steam stir our uh stuffing, you know, and season it to go into the the cabbage. Okay. So, I’m going to chop a little bit of quite a lot, but um one of the cabbage is going to be one of the last things we’re going to add anyways. So, we will decide how much we will add. Okay, that should be perfect. So, let’s put this on the plate. I will need a nice pan, which I have here. Uh let’s seal it up a little bit. We add a little bit of vegetable stock and wait until it lightly starts to simmer. Now the water is uh uh steaming already. So that means we add the garlic now. Stir well. And now that uh blanching or poaching effect will um give a sweet note to the garlic which is quite nice you know nice beautiful aroma. Okay. Now, next, the glass noodles, the carrot, the cabbage, and the shiakei going in at the same time. Okay. And now we need to stir very, very well. To make sure it gets all nicely mixed. That should be enough. Anyways, here we go. Yes. Getting there. So we can add the celery at the last moment. The Charlotte uh the the spring onion as well, but at the last moment otherwise it’s going to lose this beautiful color and this beautiful flavor as well, you know. Great. You see three different colors. white, green, and orange red. We season it with sea salt and pepper black. And this is perfect now for the stuffing, you know, because it will get cooked when we steam the cabbage wraps afterwards. So, we don’t we want to want to have it have a little bite. It’s cooled off now. The flavor is already very good. I taste it already. has enough salt and pepper. What we’re going to do now is though we add a little bit of sesame oil. And you see we never cooked with it, but we will add it at the very end. So it’s has a nice extra flavor in it. So I have mixed it now and it has that sesame flavor already. Maybe a few sesame uh seeds we could uh mix in in as well because I think that’s going to be a nice flavor. Let’s make two wraps or two packages out of this. Let’s take out some nice cabbage leaves and dry them really off. See, I use some paper tissue here. And very important is um that big string we don’t want. We want to cut this out because it’s going to make us difficult to wrap it up actually. You know what I’m saying? So, let’s take this out. And then we take like two or three pieces together and put it together just like a puzzle. I’m going to take some of the vegetable. Here we go. Put it right in the center. We want to tie it up. For that we need our uh spring onions. Okay. So, let’s put this underneath. That’s cool. That’s fine. And then to make a nice cross the other way as well. Okay. So, let’s fold everything in. Make sure we cover everything. This is the job we have to do now before we even think about tidying it up. Okay, ready? Let’s do one more. Maybe I’ll show you now how to make it also easier way. You put the strings before here inside as a cross. Now, here we go. Okie do. The water is almost boiling, so we can put already our basket on top. Um what I have done maybe you want to have a look I put some cabbage leaves in here. Why? If you would just put it here it might stick to the wood so nothing will happen. It won’t stick and we can take easily out. Put it here on top. And meanwhile I think we should focus now on our dip. Okay. So for that we have uh tahini paste right here. Then uh sesame oil and lime juice. That’s how easy it is. Okay. Ooh. Now I hear a big time steam coming up. That’s very, very good. So, let’s put these ones inside. Number one. Number two. Close this down real quick so we’re not going to lose all that steam. So, let’s add the tahini first. You see, there’s always a little bit left. You can’t get out. What you can do is I add here for example a little bit of lime juice which you’re going to put inside here anyways. Now you just put something on top. Let’s say like a cup and just go up and down, up and down, up and down. And then it’s you get most of it out afterwards. We have the tahini inside some of the lime. Maybe we add a little bit more. That might be enough. We’re going to blend this up. And during the blending uh uh procedure, we’re going to add slowly our uh Caesar maya. Okay. So, put it here. Very good. There you go. One more level. Okay. And add our sesame oil slowly. Well done. Now we double check the consistence. It’s quite thick. So I think we could add a little bit of vegetable stock. You also can use water at home, but of course obviously vegetable stock has a more flavor. So how’s it going now? Yeah, it looks nice. I think it’s perfect now. So, we can use it. Okay. So, I’m going to put it now on the side and check how our cabbage roll is. Yes, our cabbage roll seems already hot and cooked. And we’re going to plate now right here on my cutting board. Okay. Now we will um put our tahini uh dressing in our cup. What I also have done is I adjust a little bit the flavor. Salt, pepper, but just tiny little bit. Don’t season it too much. And I think we should put some sesame seeds, black and white, mixed on top. We have toasted the sesame as well. And now we’re going to put our cabbage on top. will be here. Number one. Number two. Here we go. Here it is. Our Thai cabbage roll with tahini dressing. Please enjoy.
Dining and Cooking