Home-Style Dishes
Wellness Cabbage Rolls (Yang Sheng Ye Cai Juan)
Traditionally associated with supporting healthy blood flow and blood pressure
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. Bro Niu 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.
Who it suits / who should be cautious
- Well suited to those managing high blood pressure, high blood lipids, or those in recovery after a stroke or cardiovascular event; also a great everyday dish for anyone wanting more vegetables in their diet.
- As always with herbal ingredients: if you are pregnant, on blood-pressure medications, or have a specific medical condition, check with your doctor before adding medicinal herbs to your diet regularly.
- This dish uses tianma (gastrodia) and gou teng, which are traditionally used to calm wind and support healthy circulation. They are cooking herbs used in moderate amounts here, but anyone with known sensitivities should use plain stock instead.
Why these ingredients (the food-therapy logic)
- Gastrodia rhizome (tian ma): In traditional Chinese medicine, tian ma is associated with calming internal wind and supporting the smooth flow of qi through the vessels — it has been used for centuries alongside symptoms like dizziness and tension headaches.
- Gambir vine (gou teng): Classically paired with tian ma, gou teng is considered cooling and is traditionally associated with supporting normal blood pressure and easing tension.
- Red dates (hong zao): A nourishing ingredient that adds mild sweetness to the broth; traditionally seen as supporting the blood and qi.
- Cabbage (ye cai): Light, easy to digest, and rich in fibre — an excellent base for a meal aimed at keeping the body light and the digestive system comfortable.
- Cloud ear fungus (yun er): Widely enjoyed in Chinese cooking and traditionally associated with supporting healthy blood circulation; it also adds a pleasant texture to the filling.
- Lily buds (jin zhen): A classic ingredient in vegetarian fillings; tender and mildly flavoured, traditionally considered cooling.
Ingredients (3–4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Cabbage leaves | 6–8 large | Choose large outer leaves |
| Dried lily buds (jin zhen) | A handful (~30 g) | Soak until soft, trim hard tips |
| Cloud ear fungus (yun er) | A handful (~20 g) | Soak until soft, slice thinly |
| Jicama / yam bean (sha ge) | 1 small | Peeled and julienned |
| Carrot (gan sun) | 1 small | Peeled and julienned |
| Cooked ham, shredded | A small handful | Optional, for garnish on top |
| Salt, light soy sauce, sesame oil | To taste | For seasoning the filling |
| Cornstarch slurry | 1–2 tbsp | To seal and thicken sauce |
| Gastrodia rhizome (tian ma) | 6 g | Herbal ingredient |
| Gambir vine (gou teng) | 6 g | Herbal ingredient |
| Red dates, sliced (hong zao) | 8 pieces | |
| Stock or water | 1 bowl (~250 ml) | For cooking the herbs |
Method
- 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 a bowl of fragrant herb broth.
- Soak the lily buds and cloud ear fungus separately until fully softened. Drain and slice finely. Julienne the jicama and carrot.
- 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.
- Blanch the cabbage leaves in boiling water until just pliable — about 1–2 minutes. Remove and pat dry.
- 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.
- Steam over medium-high heat for about 7 minutes, until fully heated through.
- Meanwhile, warm the herb broth in a small pan. Season lightly, then add a thin cornstarch slurry to create a light, glossy sauce.
- Pour the sauce over the steamed rolls and serve immediately.
Bro Niu’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.
Published March 6, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
