Wellness Cabbage Rolls (Yang Sheng Ye Cai Juan)

Why people make this dish

After a stroke, one of the most practical things a family can do is shift toward lighter, plant-forward meals. But convincing someone who loves meat to eat more vegetables is easier said than done. Nourilo first taught these wellness cabbage rolls at the Chinese Culinary Institute, where a master Huaiyang-style chef transformed a humble idea into something elegant and genuinely appetising. The secret is in the herb-infused broth that gets turned into a glossy sauce — it brings everything together beautifully. These rolls are a clever way to eat well without feeling like you’re giving anything up.

Method

1. Rinse the herbs. Combine tian ma, gou teng, red dates, and stock in a small pot. Simmer for 20 minutes, then strain and reserve the liquid — you should have about half 300 ml of fragrant herb broth.
2. Soak the lily buds and cloud ear fungus separately until fully softened. Drain and slice finely. Julienne the jicama and carrot.
3. Heat a little oil in a wok. Stir-fry the lily buds, fungus, jicama, and carrot together until fragrant and just cooked through. Season lightly with salt, soy sauce, and a drizzle of sesame oil. Set aside to cool.
4. Blanch the cabbage leaves in boiling water until just pliable — about 1–2 minutes. Remove and pat dry.
5. Place a portion of the filling at the base of each cabbage leaf. Roll firmly, tucking in the sides as you go. Dab a little cornstarch slurry at the seam to seal. Arrange the rolls neatly on a steaming plate. You may scatter a few strands of cooked ham on top for colour.
6. Steam over medium-high heat for about 7 minutes, until fully heated through.
7. Meanwhile, warm the herb broth in a small pan. Season lightly, then add a thin cornstarch slurry to create a light, glossy sauce.
8. Pour the sauce over the steamed rolls and serve immediately.

Nourilo’s Tips

• You can swap in any seasonal vegetables you like for the filling — there are no strict rules. Try water chestnuts, bamboo shoots, or shiitake mushrooms for variation.
• This dish has a clean, delicate flavour that complements a wider meal. It is particularly well suited as a regular table dish for households managing high blood pressure, high cholesterol, or cardiovascular health.
• Eating more plant-based meals does not mean sacrificing flavour — a little creativity in the kitchen goes a long way.