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Makes 6-8 servings
Preparation and cooking time: 1 hour


Cabbage Wrapper:
4 liters water
1 tablespoon salt
1 piece cabbage, large
1 bunch spring onions, washed

5 pieces cooked galunggong, flaked
3 tablespoons breadcrumbs
2 pieces eggs, beaten
2 teaspoons ginger, grated
2 tablespoons garlic, minced
½ cup red onions, minced
½ cup carrots, grated
½ cup potatoes, grated
1 tablespoon patis
Salt, to taste
Ground black pepper, to taste

2 tablespoons butter
2 tablespoons flour
3 cups chicken broth
2 pieces bay leaf
1 cup quick melt cheese


Cabbage Wrapper:
1. In a pot, bring water and salt to a boil then reduce heat to a simmer. Add cabbage with stalk removed and simmer until leaves become slightly tender, about 6 minutes. Separate leaves and place in ice water. Set aside.

1. In a bowl, combine galunggong flakes, bread crumbs and beaten eggs until well combined. Add ginger, garlic, onions, carrots, potatoes, and patis until evenly distributed. Season with salt and pepper.
2. Place filling on top of two lettuce leaves and roll tightly. Secure by knotting a spring onion stalk.

1. In a pan, melt butter and stir in flour until a roux forms. Cook for a few minutes. Whisk in chicken broth and add bay leaves. Bring to a boil with continuous stirring until slightly thickened. Reduce heat and stir in cheese until completely melted.
2. Place cabbage rolls in sauce and simmer on low heat until cabbage leaves become tender. Serve hot and enjoy!

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