30 minutes
3 Servings
cook
Cabbage: 1 head
Shredded carrot: 150g
Cellophane noodles: 2 bundles
Garlic leeks: 2 stalks
Shredded shiitake mushrooms: 250g
Cilantro: A small amount (optional)
Shredded bamboo shoots: 200g
Shredded ham: 150g
Eggs: 3
Seasonings:
Bull Head Barbecue Sauce (Shacha sauce): 2 tbsp
Seaweed seafood broth: 2 cans
1
Soak the glass noodles until softened. Cut the ham and shiitake mushrooms into strips. Briefly blanch the shredded bamboo shoots and shredded carrots in hot water, then set aside.
2
Bring a pot of water to a boil, blanch the whole head of cabbage for about 3 minutes, then remove and let cool. Peel off the individual cabbage leaves and trim off the hard stems, then set aside.
3
Heat a wok with cooking oil (about 1/3 of the wok) until boiling. Pour in the beaten eggs and quickly stir until golden and crispy (egg crisps/dandan), then quickly remove and set aside.
4
Lay out a trimmed cabbage leaf, fill it with the prepared shredded ingredients, and roll it up into a cylinder shape. Repeat for all rolls.
5
In a clay pot (or Dutch oven), place the soaked glass noodles at the bottom, then arrange the cabbage rolls on top.
6
In a separate pot, mix the seaweed seafood broth and Shacha sauce well.
7
Pour the mixed broth and sauce into the clay pot and bring to a boil.
8
Before taking off the heat, top with the crispy egg pieces, garlic leeks, and cilantro to serve.
