cooklybookly
favorite
print
rate
Prep 2 hours
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 Head Savoy cabbage
  • 6 Chinese cabbage leaves (or just use 2 savoy cabbages)
  • 1 Cup cooked jasmine rice
  • Cooking oil
  • 6 Cloves garlic minced
  • 150 g Green beans chopped thin rounds
  • 150 g Chopped pak choi
  • 150 g Carrots, blitz in food processor
  • 225 g Tin of bamboo shoots chopped fine
  • 5 Large dried Chinese mushrooms, boil 20 mins and chop fine in a food processor
  • 225 g Tin of water chestnuts chopped fine
  • 200 g Smoked tofu, chopped fine - I used @taifuntofu
  • 6 Spring onions chopped thin rounds
  • 5 tbsps Soya sauce
  • 2 tbsps Oyster sauce
  • 4 tbsps Hoisin sauce
  • 1 tbsp Sesame oil
  • 3 tbsps Shaoxing wine
  • 1 tbsp Dark soya sauce
  • 2 tsps Sugar
  • ¼ tsp White pepper
SERVING SAUCE
  • 2 tbsps Hoisin sauce
  • ¼ tsp Black vinegar
  • ½ tsp Sesame oil
  • 2 tbsps Water
  • Guilin chilli sauce to taste - Lee Kum Kee brand
Oriental Layered Cabbage Cake Oriental Layered Cabbage Cake
Oriental Layered Cabbage Cake
With Stir Fried Smoked Tofu and Vegetable Rice

Steamed whole cabbage leaves are layered inside a soufflé dish.  Followed by layers of stir fried, finely diced smoked tofu and crunchy vegetables in the most deliciously delicately spiced hoisin sauce with hot steamed jasmine rice and more steamed cabbage in the middle.  It had the perfect balance of flavours and was just dreamy. 


Definitely a labour of love with the chopping involved and the layering but the end result was worth the effort.  I love that moment of anticipation just before turning out the soufflé dish... then seeing the perfect, beautiful cabbage leaf on top and slicing through to see those gorgeous layers.



METHOD

  1. Pre-heat oven to 200℃
  2. Cut core out of cabbage and remove the largest outer leaves
  3. Bring a large pan of water to a boil and blanch leaves for 2 minutes immediately running under a cold water tap carefully after
  4. Spread the leaves out to dry on kitchen towels, set aside
  5. Heat a little oil in a wok over high heat and sauté garlic, green beans, pak choi and carrots for 2-3 minutes
  6. Add mushrooms, bamboo shoots, water chestnuts, tofu and spring onions, cook a further few minutes
  7. Add all sauces, sugar and pepper, stir fry for another few minutes until all combined and heated through
  8. Do not overcook, try to keep the vegetables crunchy, set aside
  9. Grease the bottom and sides of a deep soufflé type dish, arrange the prettiest and biggest leaf on the bottom 
  10. Remember you will flip the dish so put the pretty side of the leaf down facing the bottom
  11. Place another leaf on top and up the sides of the dish all around
  12. Add a layer of rice about 1/2” thick, press down with spatula, then add a layer of vegetables, press down with spatula, add a double layer of cabbage leaves in the middle of the cake
  13. Repeat until you reach the top or run out of filling
  14. Finish with a cabbage on top, make sure you tuck in the leaves into the dish all around to create a perfect shape
  15. Bake in oven for 40 minutes, rest
  16. Mix ingredients for serving sauce in a bowl together, set aside
  17. Invert a serving plate over the soufflé dish and flip
  18. Cut cake carefully into slices and serve immediately drizzling serving sauce and more Guilin chilli sauce over the top



I’m Zarina, a passionate home cook and recipe developer who loves feeding my family and entertaining friends by serving striking dishes in a variety of cuisines.  My love and passion for cooking stems from growing up in Hong Kong with a family of foodies and being exposed to such a variety of cuisines and tastes from childhood.


My background has always been focused around F&B and hospitality, I went to university in Switzerland and then worked for hotels in the US and London.  I am born Parsi Indian and happily married to a Sikh Punjabi, living in London with 3 beautiful children.


I am a recipe book addict and could spend all day browsing or googling recipes, twisting and changing them to my tastes.  I am intrigued by every cuisine under the sun and love to explore and share my creations through stunning photos and cooking instructions that are easy to follow.  I really hope I can inspire people to try be creative and step out of their comfort zone.

More from me
Oriental Layered Cabbage Cake
With Stir Fried Smoked Tofu and Vegetable Rice

Steamed whole cabbage leaves are layered inside a soufflé dish.  Followed by layers of stir fried, finely diced smoked tofu and crunchy vegetables in the most deliciously delicately spiced hoisin sauce with hot steamed jasmine rice and more steamed cabbage in the middle.  It had the perfect balance of flavours and was just dreamy. 


Definitely a labour of love with the chopping involved and the layering but the end result was worth the effort.  I love that moment of anticipation just before turning out the soufflé dish... then seeing the perfect, beautiful cabbage leaf on top and slicing through to see those gorgeous layers.


favorite
print
rate
Prep 2 hours
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 Head Savoy cabbage
  • 6 Chinese cabbage leaves (or just use 2 savoy cabbages)
  • 1 Cup cooked jasmine rice
  • Cooking oil
  • 6 Cloves garlic minced
  • 150 g Green beans chopped thin rounds
  • 150 g Chopped pak choi
  • 150 g Carrots, blitz in food processor
  • 225 g Tin of bamboo shoots chopped fine
  • 5 Large dried Chinese mushrooms, boil 20 mins and chop fine in a food processor
  • 225 g Tin of water chestnuts chopped fine
  • 200 g Smoked tofu, chopped fine - I used @taifuntofu
  • 6 Spring onions chopped thin rounds
  • 5 tbsps Soya sauce
  • 2 tbsps Oyster sauce
  • 4 tbsps Hoisin sauce
  • 1 tbsp Sesame oil
  • 3 tbsps Shaoxing wine
  • 1 tbsp Dark soya sauce
  • 2 tsps Sugar
  • ¼ tsp White pepper
SERVING SAUCE
  • 2 tbsps Hoisin sauce
  • ¼ tsp Black vinegar
  • ½ tsp Sesame oil
  • 2 tbsps Water
  • Guilin chilli sauce to taste - Lee Kum Kee brand

METHOD

  1. Pre-heat oven to 200℃
  2. Cut core out of cabbage and remove the largest outer leaves
  3. Bring a large pan of water to a boil and blanch leaves for 2 minutes immediately running under a cold water tap carefully after
  4. Spread the leaves out to dry on kitchen towels, set aside
  5. Heat a little oil in a wok over high heat and sauté garlic, green beans, pak choi and carrots for 2-3 minutes
  6. Add mushrooms, bamboo shoots, water chestnuts, tofu and spring onions, cook a further few minutes
  7. Add all sauces, sugar and pepper, stir fry for another few minutes until all combined and heated through
  8. Do not overcook, try to keep the vegetables crunchy, set aside
  9. Grease the bottom and sides of a deep soufflé type dish, arrange the prettiest and biggest leaf on the bottom 
  10. Remember you will flip the dish so put the pretty side of the leaf down facing the bottom
  11. Place another leaf on top and up the sides of the dish all around
  12. Add a layer of rice about 1/2” thick, press down with spatula, then add a layer of vegetables, press down with spatula, add a double layer of cabbage leaves in the middle of the cake
  13. Repeat until you reach the top or run out of filling
  14. Finish with a cabbage on top, make sure you tuck in the leaves into the dish all around to create a perfect shape
  15. Bake in oven for 40 minutes, rest
  16. Mix ingredients for serving sauce in a bowl together, set aside
  17. Invert a serving plate over the soufflé dish and flip
  18. Cut cake carefully into slices and serve immediately drizzling serving sauce and more Guilin chilli sauce over the top



I’m Zarina, a passionate home cook and recipe developer who loves feeding my family and entertaining friends by serving striking dishes in a variety of cuisines.  My love and passion for cooking stems from growing up in Hong Kong with a family of foodies and being exposed to such a variety of cuisines and tastes from childhood.


My background has always been focused around F&B and hospitality, I went to university in Switzerland and then worked for hotels in the US and London.  I am born Parsi Indian and happily married to a Sikh Punjabi, living in London with 3 beautiful children.


I am a recipe book addict and could spend all day browsing or googling recipes, twisting and changing them to my tastes.  I am intrigued by every cuisine under the sun and love to explore and share my creations through stunning photos and cooking instructions that are easy to follow.  I really hope I can inspire people to try be creative and step out of their comfort zone.

More from me
Our social features are coming soon