I was inspired by Diane Sanfilipo’s cabbage wrapped dumplings, but due to a bunch of food sensitivities I’m having right now (Long story. Maybe I’ll post something about it) I can’t eat all of the ingredients in that recipe. So I changed it up a bit. You can really put any combo of meat/fish/veg in these. Napa cabbage leaves make great wraps!
What I used:
- 1 head Napa Cabbage, 2 leaves sliced thin, the rest left whole.
- 1 leek, sliced (white and light green part only).
- 2 Tbs of fresh ginger, minced.
- 1/4 of a white onion, finely chopped.
- 1 1/2 c. small diced sweet potato.
- 1 small zucchini, diced small.
- 1/2 lb. of wild caught shrimp, diced small.
- 1 lb. ground pastured pork.
- Several shakes of ground tumeric and paprika
- Salt and pepper to taste.
I started with steaming the cabbage leaves. I layered the leaves in a big pot with a steamer basket and about an inch of water. I brought the water to a boil, then steamed the leaves with the lid on for 5 minutes. I let the leaves cool while I made the filling.
I prepped all the veggies and the shrimp.
I have to point out this incredible young ginger that I picked up from the Copley farmer’s market (at the Atlas Farm stand to be exact). It always comes out this time of year. The flesh is bright white and outside is pink. It was actually this ginger that inspired me to make this dish. It’s so good!
I melted some lard over medium high heat in a big pot (you can use any fat of your choice) and sauteed the onion, leek, and ginger until the onions were soft. I added the rest of the veggies and cooked until the sweet potatoes were almost soft.
Then I added the ground pork. Once there was no more pink I added the shredded cabbage leaves, tumeric, paprika, and seasoned with salt and pepper.
Lastly, I added the shrimp and sauteed everything together until the shrimp turned pink.
I spooned the filling in to a cabbage leaf and rolled it up.
Here’s the finished product.