Gourmet Cabbage Rolls Stuffed with Ground Chicken, Shrimp, and Leek Filling

Servings: 14 portions

INGREDIENTS

For Cabbage Rolls:
14 cabbage leaves
200g shrimp, peeled, deveined, and mashed
450g ground chicken
200g leek, finely chopped
14 leek strips (thinly sliced, about 15 cm long, to tie the cabbage rolls)
1/4 teaspoon white pepper
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 tablespoon rice wine, (optional)

For Broth:
2000ml water
1 piece kelp (about 30 cm long, 20g)
800g radish, cut into small chunks
20g skipjack tuna flakes (Katsuobushi)
1 tablespoon soy sauce

INSTRUCTIONS
Cook the Broth:
1. Cut the kelp into 4 small pieces and place it in the water. Bring the water to a boil, then cook for 10 minutes. Remove the kelp from the broth.

2. Add the skipjack tuna flakes and cook for another 10 minutes.

3. Strain the broth to remove the tuna flakes, keeping the liquid.

4. Add the soybean sauce and radish chunks to the broth, then simmer over medium-low heat for 20 minutes.

Prepare the Filling:
1. In a large bowl, mix the ground chicken, mashed shrimp, chopped leek, minced garlic, minced ginger, white pepper, salt, sesame oil, and rice wine. Stir until well combined.

2. Refrigerate the mixture for at least one hour to allow the flavors to meld.

Prepare the Cabbage Leaves:
1. Bring a large pot of water to a boil.

2. Carefully remove about 14 large cabbage leaves.

3. Trim the thick, hard stem from each leaf and blanch them in the boiling water for 2-3 minutes until softened.

4. Remove and set aside to cool.

Stuff the Cabbage Rolls:
1. Lay each cabbage leaf flat. Place about 3 tablespoons (60g) of the filling mixture in the center of the leaf.

2. Fold the bottom third of the cabbage leaf over the filling, then tuck in the sides and roll tightly, similar to a burrito. Secure the roll with a strip of leek and tie a knot to hold it in place.

Cook the Cabbage Rolls:
Place the stuffed cabbage rolls into the pot with the broth and simmer over medium-low heat for 20 minutes, or until the filling is fully cooked and firm.

Serve:
Carefully remove the cabbage rolls from the pot and serve hot, drizzling them with some of the flavorful broth for added richness. Garnish with chopped fresh celery for a vibrant touch.