**Garlic and Cumin Spiced Shitake Mushroom Cabbage Rolls with Steamed Broth**

One of the best things about cooking is experimenting with new flavors and combinations. This recipe for Garlic and Cumin Spiced Shitake Mushroom Cabbage Rolls with Steamed Broth is a great example of how different ingredients can come together to create something truly delicious.

The key to this dish is in the seasoning. To start, we need to prepare the spice blend that will give our cabbage rolls their flavor. In a small bowl, mix together 1 teaspoon of garlic, 1/3 teaspoon of cumin powder, and 1/4 teaspoon of salt. The cumin always goes so well with lamb, which is why I chose to use it in this recipe. If you prefer a milder flavor, you can omit the cumin or substitute it with another spice of your choice.

Next, we need to prepare the aromatics that will add depth and complexity to our broth. In a small pan, heat 1 tablespoon of vegetable oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1-2 minutes. Then, add 1/3 cup of diced shitake mushroom and cook for another minute.

While the aromatics are cooking, we can prepare the cabbage leaves that will wrap our rolls. Bring a pot of water to a boil and add 1/2 teaspoon of salt and 1 drizzle of vegetable oil. Carefully add 4-6 cabbage leaves to the boiling water and blanch for 10 seconds on each side. This will make them soft and pliable.

Once the cabbage leaves are cooked, we can start assembling our rolls. To do this, divide the filling (the mixture of garlic, cumin, salt, and mushroom) into 12 even pieces. Then, place a piece of cabbage leaf in front of you and add a spoonful of the filling to the center of the leaf. Fold two sides of the leaf over the filling and roll it up, making sure to keep the edges aligned.

Repeat this process until all of the filling is used, and then let the rolls cool on a plate or tray. To make the steamed broth, combine 2 tablespoons of vegetable oil, 2 cloves of minced garlic, 1 tablespoon of chopped cilantro stem, and 2 tablespoons of diced red bell pepper in a small pan. Stir over medium heat until the aromatics are fragrant.

Next, add 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1/8 teaspoon of salt to the pan. Mix everything together and bring the broth to a boil. Then, add 2 tablespoons of cornstarch mixed with 1 tablespoon of water to thicken the broth. Stir constantly until the broth is thickened to your liking.

To serve, place the cabbage rolls in a steamer basket over boiling water. Steam for 20 minutes, or until the rolls are tender and the filling is heated through. While the rolls are cooking, pour the reserved mushroom soaking liquid into the steaming pot to add extra flavor to the broth.

Once the rolls are done, remove them from the steam and place them in a bowl or serving dish. Pour the hot steamed broth over the top of the rolls and serve immediately. The lemon juice adds a bright and citrusy note that pairs perfectly with the rich flavors of the lamb and mushrooms.

This recipe is perfect for a healthy and satisfying meal, as it features lean protein from the lamb, plenty of vegetables, and only a small amount of oil. You can also customize the dish to your liking by adding or substituting different ingredients. For example, if you prefer a spicier broth, you can add more hot red chillies or use Korean chili flakes (gochugaru). If you want to make the dish more substantial, you can serve it with a side of steamed noodles or rice.

**Tips and Variations**

One thing that makes this recipe easy is that it's relatively simple and doesn't require any special equipment. However, there are a few tips and variations that can help you get the most out of your cabbage rolls. First, make sure to blanch the cabbage leaves for at least 10 seconds on each side, as this will make them soft and pliable.

Another tip is to use a mixture of spices and herbs to add depth and complexity to your broth. For example, you can add a teaspoon of ground ginger or 1 tablespoon of chopped scallion greens to the broth for added flavor.

If you want to make the dish more substantial, you can serve it with a side of steamed noodles or rice. Simply cook the noodles according to package instructions and serve alongside the cabbage rolls.

Finally, if you're looking for a way to freeze your cabbage rolls, you can simply wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. Frozen cabbage rolls are perfect for a quick and easy meal any time of year.

**Nutrition Information**

Per serving (1 cabbage roll):

* Calories: 250

* Protein: 20g

* Fat: 10g

* Saturated fat: 2.5g

* Carbohydrates: 15g

* Fiber: 3g

* Sugar: 5g

* Sodium: 300mg

I hope you enjoy this recipe for Garlic and Cumin Spiced Shitake Mushroom Cabbage Rolls with Steamed Broth! It's a delicious and healthy meal that's perfect for any occasion.

"WEBVTTKind: captionsLanguage: enhi everyone welcome to souped-up recipes today we're making by Titan which is Cabot Roe I love this dish the flavor is great it's like a healthy version of Chinese dumplings but easier to make because you don't need to make the wrapper okay let's get started normally this dish will be done with ground pork I just happen to have some lamb meat today which I'm happy to use remember I made a false off the bones lambs do not so long ago this is the actual meat from the lamp leg it has lots of silver skins which will affect the texture of the filling take some time to remove it if you want to switch it with ground pork or beef totally fine once they are nice and clean switch a knife roughly sized them into smaller pieces then chop them into grunt lamb meat don't grind it to fine make sure you can see little bite or else the filling will be too mushy okay set the lamb aside let's prepare the cabbage you can use almost any kinds of cabbage you can find this is a Chinese daikon cabbage which is what we normally use for this recipe you just take the leaves off remove the stem reserve three to four pieces of stem for later the rest of it you can put it in a pickle jar I made a full tutorial on how to pickle vegetables you can go check it out or you can slice the stem to make a stir-fry with pork no matter what you do with it we're not going to use these in this video slice the reserved stem and roughly dice it season it with a quarter teaspoon of salt the salt will pull out most of the moisture let it sit for 20 minutes squeeze all the liquid out so you're filling won't be too watery set it aside I soaked some dried shiitake mushroom with one cup of water for hours in the vents or until they're soft squeeze the water out save the soaking liquid we'll use it later slice the mushroom and dice it then set it aside now let's make the filling to the lamb meat add 1 and 1/2 tbsp of soy sauce 1 tablespoon of Chinese cooking wine 1 tablespoon of oyster sauce 1 TSP of grated ginger 1 tablespoon of grated garlic 1 TSP of toast cumin powder cumin always goes so good with len 1/4 tsp of salt to taste some freshly ground white pepper the diced shitake mushroom the diced cabbage stem and 1/3 cup of diced scallion last but not least a drizzle of sesame oil mix everything first then stir the filling within one direction for a few minutes and throw the filling back into the bowl again and again for a few minutes as well to develop the texture set it aside and we're gonna blanch the cabbage leaves bring a pot of water to a boil add 1/2 TSP of salt and a drizzle of vegetable oil even though I remove the stem I still like to let the stem side to touch the water first for about 10 seconds then drop the rest in and wait for another 10 seconds they should be soft and pliable now take them out adjust the leaves so the steam can evaporate and the liquid can drip down easily let it cool down a little bit and we can start wrapping our cabbage rolls I like to pre divide my filling into 12 even so my cabbage Rose will have an even size get a piece of cabbage leaf it is a little broken not a problem at all there is a little bit stem left I like to soften that so it is not stiff when wrapping put some filling on it shape it into a short log fold two sides into the middle keep rolling it kind of like making a grouse look at it how easy is that you just do the same thing and finish off them because the wrapper is vegetable I don't think these can be freezed well it is well to make it fresh and eat a fresh place them in a steamer put it above some cold water turn the heat to high once the water is boiling count the time and let it steam for 20 minutes while that is cooking let's make the sauce add about 2 TSP of vegetable oil 2 TSP of garlic paste 1 tablespoon of cilantro stem 2 tablespoon of diced a red bell pepper this is for color if you like this dish to be spicy you can use hot red chillies stir them until fragrant toss in a tablespoon of oyster sauce grind some white pepper to taste follow up with 1 tablespoon of soy sauce mix everything again now this should smell amazing pour in the reserved mushroom soaking liquid bring it to a boil give it a taste to adjust the flavor my needs a quarter teaspoon of sugar and a tiny bit of salt about 1/8 teaspoon of salt to balance the flavor I also drizzled a little bit dark soy sauce to change the color turn the heat to low add some corn starch water in batches just one and a half tablespoon of cornstarch mixed with one and a half tablespoon of water just keep stirring until the sauce is thickened up when it looks like that it's good now let's go back and take a look off the cabbage rolls the ball will catch a lot of water that dripped down from the lid that is normal don't panic take it out and pour all the water into a bowl if not all those liquid will dilute the gravy that we just made you don't need to waste this you can use it as a broth or stock I use it to make noodle soup really good pour the gravy all over the cabbage rose that looks so good it's very tender and soft you can cut it with a pair of chopsticks this is how the inside looks I'm Julie now let's give it a try this tastes so good the lemon is quite different because I normally make it with browned pork which would taste much milder the lamb really got its character in here the gravy reminds me of the stuff the tofu that I made not so long ago very garlicky and savory this dish is so healthy you can eat all of this and worry about nothing it just meat and vegetables I hope you give this a try see if you did leave me a comment let me know how it goes as always the recipe will be in the description down below the video you can go check that out thank you for watching until the end I want to quickly talk about a new resource I have for you I got lots of comments asking me about the ingredients and tools that I'm using to make this easier for you I create this Amazon store from page you can click into each category and see common ingredients you wouldn't eat here I wrote a little comment for each product so you can easily understand what recipe you can make with each ingredient this page doesn't let me customize everything so it's not perfect but hopefully this helps you let me know any feedback you have on it in the comment I'll put the page link in the description of all my videos so you can go check it out whenever you need thank you again and I will see you next timehi everyone welcome to souped-up recipes today we're making by Titan which is Cabot Roe I love this dish the flavor is great it's like a healthy version of Chinese dumplings but easier to make because you don't need to make the wrapper okay let's get started normally this dish will be done with ground pork I just happen to have some lamb meat today which I'm happy to use remember I made a false off the bones lambs do not so long ago this is the actual meat from the lamp leg it has lots of silver skins which will affect the texture of the filling take some time to remove it if you want to switch it with ground pork or beef totally fine once they are nice and clean switch a knife roughly sized them into smaller pieces then chop them into grunt lamb meat don't grind it to fine make sure you can see little bite or else the filling will be too mushy okay set the lamb aside let's prepare the cabbage you can use almost any kinds of cabbage you can find this is a Chinese daikon cabbage which is what we normally use for this recipe you just take the leaves off remove the stem reserve three to four pieces of stem for later the rest of it you can put it in a pickle jar I made a full tutorial on how to pickle vegetables you can go check it out or you can slice the stem to make a stir-fry with pork no matter what you do with it we're not going to use these in this video slice the reserved stem and roughly dice it season it with a quarter teaspoon of salt the salt will pull out most of the moisture let it sit for 20 minutes squeeze all the liquid out so you're filling won't be too watery set it aside I soaked some dried shiitake mushroom with one cup of water for hours in the vents or until they're soft squeeze the water out save the soaking liquid we'll use it later slice the mushroom and dice it then set it aside now let's make the filling to the lamb meat add 1 and 1/2 tbsp of soy sauce 1 tablespoon of Chinese cooking wine 1 tablespoon of oyster sauce 1 TSP of grated ginger 1 tablespoon of grated garlic 1 TSP of toast cumin powder cumin always goes so good with len 1/4 tsp of salt to taste some freshly ground white pepper the diced shitake mushroom the diced cabbage stem and 1/3 cup of diced scallion last but not least a drizzle of sesame oil mix everything first then stir the filling within one direction for a few minutes and throw the filling back into the bowl again and again for a few minutes as well to develop the texture set it aside and we're gonna blanch the cabbage leaves bring a pot of water to a boil add 1/2 TSP of salt and a drizzle of vegetable oil even though I remove the stem I still like to let the stem side to touch the water first for about 10 seconds then drop the rest in and wait for another 10 seconds they should be soft and pliable now take them out adjust the leaves so the steam can evaporate and the liquid can drip down easily let it cool down a little bit and we can start wrapping our cabbage rolls I like to pre divide my filling into 12 even so my cabbage Rose will have an even size get a piece of cabbage leaf it is a little broken not a problem at all there is a little bit stem left I like to soften that so it is not stiff when wrapping put some filling on it shape it into a short log fold two sides into the middle keep rolling it kind of like making a grouse look at it how easy is that you just do the same thing and finish off them because the wrapper is vegetable I don't think these can be freezed well it is well to make it fresh and eat a fresh place them in a steamer put it above some cold water turn the heat to high once the water is boiling count the time and let it steam for 20 minutes while that is cooking let's make the sauce add about 2 TSP of vegetable oil 2 TSP of garlic paste 1 tablespoon of cilantro stem 2 tablespoon of diced a red bell pepper this is for color if you like this dish to be spicy you can use hot red chillies stir them until fragrant toss in a tablespoon of oyster sauce grind some white pepper to taste follow up with 1 tablespoon of soy sauce mix everything again now this should smell amazing pour in the reserved mushroom soaking liquid bring it to a boil give it a taste to adjust the flavor my needs a quarter teaspoon of sugar and a tiny bit of salt about 1/8 teaspoon of salt to balance the flavor I also drizzled a little bit dark soy sauce to change the color turn the heat to low add some corn starch water in batches just one and a half tablespoon of cornstarch mixed with one and a half tablespoon of water just keep stirring until the sauce is thickened up when it looks like that it's good now let's go back and take a look off the cabbage rolls the ball will catch a lot of water that dripped down from the lid that is normal don't panic take it out and pour all the water into a bowl if not all those liquid will dilute the gravy that we just made you don't need to waste this you can use it as a broth or stock I use it to make noodle soup really good pour the gravy all over the cabbage rose that looks so good it's very tender and soft you can cut it with a pair of chopsticks this is how the inside looks I'm Julie now let's give it a try this tastes so good the lemon is quite different because I normally make it with browned pork which would taste much milder the lamb really got its character in here the gravy reminds me of the stuff the tofu that I made not so long ago very garlicky and savory this dish is so healthy you can eat all of this and worry about nothing it just meat and vegetables I hope you give this a try see if you did leave me a comment let me know how it goes as always the recipe will be in the description down below the video you can go check that out thank you for watching until the end I want to quickly talk about a new resource I have for you I got lots of comments asking me about the ingredients and tools that I'm using to make this easier for you I create this Amazon store from page you can click into each category and see common ingredients you wouldn't eat here I wrote a little comment for each product so you can easily understand what recipe you can make with each ingredient this page doesn't let me customize everything so it's not perfect but hopefully this helps you let me know any feedback you have on it in the comment I'll put the page link in the description of all my videos so you can go check it out whenever you need thank you again and I will see you next time\n"