Much Better Than Beef Burgers, A Chinese Chef Taught Me This Recipe

Much Better Than Beef Burgers, A Chinese Chef Taught Me This Recipe

Forget boring beef burgers, I just learned a cabbage roll trick from a Chinese master that rewrites the comfort food game!

Gone are the days of soggy leaves and bland filling. This recipe, passed down from generations of seasoned chefs, is bursting with vibrant flavors and textures that will leave your taste buds begging for more. And get this – no meat in sight!

Yes, you read that right. This plant-powered revelation will have even the most dedicated carnivores singing its praises. Think juicy, caramelized onions mingling with fluffy rice, nestled in a tender cabbage cradle, all bathed in a sweet-and-spicy tomato sauce that’s pure alchemy.

I was skeptical at first, but one bite in and I was transported to a bustling street food stall in Shanghai, the air thick with the aroma of fragrant spices. Trust me, this ain’t your grandma’s cabbage roll. So, ditch the ground beef and prep your chopsticks, because we’re about to embark on a flavor adventure that’s one roll away from mind-blowing! Buckle up, foodie friends, this is one vegetarian journey you won’t want to miss.

Ready to ditch the meat and embrace the magic of vegetable-forward cooking? Let’s get rolling!

THE BEST CABBAGE ROLLER I’VE TRIED

Much Better Than Beef Burgers, A Chinese Chef Taught Me This Recipe

Ingredients

Filling:

  • Minced beef – 600 g
  • Rice – 150 g
  • Onion – 250 g
  • Parsley
  • Salt
  • spices to taste

Frying:

  • Vegetable oil – 50 ml
  • Onion – 250 g Carrots – 250 g
  • Garlic – 2-3 cloves
  • Tomato paste -2 tbsp
  • Salt
  • black pepper, each taste

Tomato sauce:

  • Vegetable oil – 40 ml
  • Tomato paste – 2 tbsp
  • Sugar – 1.5 tbsp
  • Salt
  • black pepper to taste

WATCH VIDEO INSTRUCTION

Print Friendly, PDF & Email
Share This

You May Also Like

About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

Leave a Reply

Your email address will not be published. Required fields are marked *