Kimchi and Cream Cheese Stuffed Cabbage Rolls

Instructions

1. 1

   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5-7 minutes until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool.

2. 2

   In a mixing bowl, combine the chopped kimchi, cream cheese, grated ginger, and minced garlic. Mix well until all ingredients are evenly incorporated.

3. 3

   Carefully peel off the cabbage leaves one by one. Place a generous spoonful of the kimchi and cream cheese mixture in the center of each leaf.

4. 4

   Fold the sides of the cabbage leaf over the filling and then roll it up tightly to form a neat roll. Repeat with the remaining leaves and filling.

5. 5

   Arrange the stuffed cabbage rolls in a steamer basket or a large pot with a steamer insert. Steam the rolls for about 10-15 minutes until they are heated through and the cabbage is tender.

6. 6

   Serve the kimchi and cream cheese stuffed cabbage rolls warm. Enjoy!