Pouncing kitten (Pork stuffed cabbage with noodles)

Pouncing kitten (Pork stuffed cabbage with noodles)


2 people made this

About this recipe: Delicious Chinese style pork mince with mushrooms wrapped in cabbage leaves. Pan fried and served with vegetable stir fry noodles.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 10 cabbage leaves
  • 2 large onions
  • 6 large chestnut mushrooms
  • groundnut oil
  • 200g pork mince
  • salt and pepper to taste
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 pinch chilli powder
  • 1 teaspoon ginger paste
  • 1 teaspoon Chinese 5 spice powder
  • 1 carrot, peeled and cut into matchsticks
  • good handful beansprouts
  • 150g noodles
  • 2 spring onions, diced

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Blanch the cabbage leaves in boiling water for 3 minutes. Drain and set aside.
  2. Cut one onion into a fine dice and the other into quarters. Finely chop 3 mushrooms and slice the remaining 3.
  3. In a saucepan, heat a little groundnut oil. Add the finely chopped onion and cook until translucent. Add the pork mince and brown. Add the finely chopped mushrooms and some seasoning. Add 1 tablespoon each of soy and oyster sauce. Add the chilli powder, ginger paste and 5 spice. Cook for a couple of minutes and remove from the heat.
  4. Divide the mixture between the 10 cabbage leaves (approximately 1 tablespoon per leaf). Fold into square parcels and secure with a wooden skewer. Chill until required.
  5. When ready to cook, heat a frying pan with some groundnut oil and cook the parcels over a low to medium heat, turning often.
  6. Meanwhile, in a wok heat some groundnut oil. Add the carrots and onion. Stir fry for a few minutes, adding small splashes as you go to avoid sticking and help to aide steam. Add the mushrooms, beansprouts and noodles. Cook gently for 5 minutes. Stir through 1 tablespoon each soy and oyster sauce. Stir in the spring onions.
  7. Serve a bed of noodles with the cabbage parcels on top. Add an extra drizzle of soy over the top. Serve.

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