Recipes, re-invented from cooking shows
Easy Stuffed Cabbage Lumpia
Prep. Time:
Baking Time:
Total Time:
25 minutes
20 minutes
45 minutes
Serves:
6 servings (about 18 slices)
Rhoda created this dish for Top Chef ™ 23. This easy version keeps her clever single-roll lumpia — sliced into pretty spiral rounds — while leaning on store-bought citrus ponzu and ready-made crunchy chili crisp to skip the longest steps. The miso-spiked apple butter mostarda stays to frame the roun...
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Ingredients
FOR THE APPLE BUTTER MOSTARDA:
1/2 cup (120 g) apple butter (unsweetened or lightly spiced)
1 tbsp (18 g) white miso
1 tbsp (15 g) whole-grain mustard
1 tsp (5 g) Dijon mustard
1 tbsp (15 ml) cider vinegar
1 tsp (7 g) honey, to taste
FOR THE LUMPIA FILLING & ROLL:
1 large head savoy or napa cabbage (large outer leaves kept whole for wrapping)
1 tbsp (15 ml) neutral oil, for the pan (plus a little more for the optional sear)
3 garlic cloves, minced
1 tbsp (15 g) ginger, grated
3/4 lb (340 g) ground pork (or half pork, half finely chopped prawn)
1 medium carrot, fine julienne
3/4 cup (90 g) green beans, fine dice (or snow peas)
4 spring onions, sliced (white and green parts)
2 tbsp (30 ml) soy sauce
2 tsp (10 ml) toasted sesame oil
1 tsp (5 ml) fish sauce (patis, for a Filipino note)
1/2 tsp (1 g) white pepper
TO FINISH (STORE-BOUGHT):
about 1/2 cup (120 ml) store-bought citrus ponzu (such as yuzu ponzu)
3-4 tbsp store-bought crunchy chili crisp
EQUIPMENT:
large skillet
steamer basket
cling film (and parchment)
sushi mat (optional, for rolling)
Method
STEP 1: MAKE THE APPLE BUTTER MOSTARDA
Whisk the apple butter with the white miso, both mustards, cider vinegar, and honey until glossy. Taste and balance - it should sit between sweet, funky, and sharp. Loosen with a splash of water to a spoonable consistency, then set aside.
STEP 2: PREPARE THE CABBAGE & FILLING
Carefully peel off the large outer cabbage leaves, blanch them for 30-60 seconds until pliable, refresh in iced water, and pat dry; shave down any thick central ribs so they roll smoothly. Finely shred a couple of inner leaves. Heat a little neutral oil in a large skillet over medium-high heat and stir-fry the garlic and ginger, add the ground pork and cook until no longer pink, then add the carrot, green beans, shredded cabbage, and spring onion. Season with soy sauce, toasted sesame oil, fish sauce, and white pepper. Cook until just tender and the mixture is fairly dry, then cool completely.
STEP 3: ROLL ONE LONG ROLL
Overlap the blanched leaves on a sheet of cling film (or a sushi mat, if you have one) to form one continuous rectangle. Spread the cooled filling along the near edge in an even log and, using the film to guide you, roll up tightly into a single long cylinder, tucking as you go. Twist the ends to compact. Roll firmly but don't burst the leaves - a snug roll slices cleanly and holds its round cross-section.
STEP 4: STEAM, THEN PORTION
Steam the wrapped roll (still in the film, or transferred to parchment) in a parchment-lined steamer basket over simmering water for 12-15 minutes until the filling is hot through and the cabbage is set. Rest a few minutes, unwrap, then slice across into rounds about 1 inch (2.5 cm) thick with a sharp knife. For a crisp finish in the lumpia spirit, sear the cut faces briefly in a little oil in the skillet until lightly golden (optional).
STEP 5: PLATE
Spoon a pool of chilled ponzu onto each plate. Set two or three cabbage rounds in the ponzu, add a quenelle or stripe of the apple butter mostarda alongside, and spoon the crunchy chili crisp over the top. Serve at once.
Instructions
FOR THE APPLE BUTTER MOSTARDA:
1/2 cup (120 g) apple butter (unsweetened or lightly spiced)
1 tbsp (18 g) white miso
1 tbsp (15 g) whole-grain mustard
1 tsp (5 g) Dijon mustard
1 tbsp (15 ml) cider vinegar
1 tsp (7 g) honey, to taste
FOR THE LUMPIA FILLING & ROLL:
1 large head savoy or napa cabbage (large outer leaves kept whole for wrapping)
1 tbsp (15 ml) neutral oil, for the pan (plus a little more for the optional sear)
3 garlic cloves, minced
1 tbsp (15 g) ginger, grated
3/4 lb (340 g) ground pork (or half pork, half finely chopped prawn)
1 medium carrot, fine julienne
3/4 cup (90 g) green beans, fine dice (or snow peas)
4 spring onions, sliced (white and green parts)
2 tbsp (30 ml) soy sauce
2 tsp (10 ml) toasted sesame oil
1 tsp (5 ml) fish sauce (patis, for a Filipino note)
1/2 tsp (1 g) white pepper
TO FINISH (STORE-BOUGHT):
about 1/2 cup (120 ml) store-bought citrus ponzu (such as yuzu ponzu)
3-4 tbsp store-bought crunchy chili crisp
EQUIPMENT:
large skillet
steamer basket
cling film (and parchment)
sushi mat (optional, for rolling)
sharp knife
Heading 5
Ingredients
STEP 1: MAKE THE APPLE BUTTER MOSTARDA
Whisk the apple butter with the white miso, both mustards, cider vinegar, and honey until glossy. Taste and balance - it should sit between sweet, funky, and sharp. Loosen with a splash of water to a spoonable consistency, then set aside.
STEP 2: PREPARE THE CABBAGE & FILLING
Carefully peel off the large outer cabbage leaves, blanch them for 30-60 seconds until pliable, refresh in iced water, and pat dry; shave down any thick central ribs so they roll smoothly. Finely shred a couple of inner leaves. Heat a little neutral oil in a large skillet over medium-high heat and stir-fry the garlic and ginger, add the ground pork and cook until no longer pink, then add the carrot, green beans, shredded cabbage, and spring onion. Season with soy sauce, toasted sesame oil, fish sauce, and white pepper. Cook until just tender and the mixture is fairly dry, then cool completely.
STEP 3: ROLL ONE LONG ROLL
Overlap the blanched leaves on a sheet of cling film (or a sushi mat, if you have one) to form one continuous rectangle. Spread the cooled filling along the near edge in an even log and, using the film to guide you, roll up tightly into a single long cylinder, tucking as you go. Twist the ends to compact. Roll firmly but don't burst the leaves - a snug roll slices cleanly and holds its round cross-section.
STEP 4: STEAM, THEN PORTION
Steam the wrapped roll (still in the film, or transferred to parchment) in a parchment-lined steamer basket over simmering water for 12-15 minutes until the filling is hot through and the cabbage is set. Rest a few minutes, unwrap, then slice across into rounds about 1 inch (2.5 cm) thick with a sharp knife. For a crisp finish in the lumpia spirit, sear the cut faces briefly in a little oil in the skillet until lightly golden (optional).
STEP 5: PLATE
Spoon a pool of chilled ponzu onto each plate. Set two or three cabbage rounds in the ponzu, add a quenelle or stripe of the apple butter mostarda alongside, and spoon the crunchy chili crisp over the top. Serve at once.
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