Wanting to impress Julie Anne San Jose, I turned to one of my family’s favorites. Each of the ingredients in the cabbage rolls can be substituted, just keep in mind to ave a nice mix of seafood or meat plus vegetables. You can also use napa cabbage leaves instead of white cabbage leaves if desired.

Ingredients (serves 2)

For the rolls:

6-8 large whole leaves of white cabbage
6 squid balls, each cut into 8 small pieces
12-16 pcs small scallops or shrimps
1 can of young corn, cut into small pieces
1 can of button mushrooms, quartered
salt and pepper to taste


For the sauce:

1/3 cup oyster sauce
1’2 cup water
1 tbsps sugar (optional)


  1. In a bowl, combine the scallops, squid balls, mushrooms and young corn. Season with salt and pepper.
  2. Cook the cabbage leaves in a pot of boiling water for 1-2 minutes, until the leaves are soft. Place directly into ice water to stop the cooking process.
  3. Fill up each cabbage leave with the seafood and vegetable mixture, careful not to over stuff.
  4. Steam the cabbage rolls for 5-7 minutes.
  5. Meanwhile, in a small sauce pot, combine the sauce ingredients and bring to a boil. Simmer for 2 minutes.
  6. Serve the cabbage rolls with the sauce poured on top.