Stuffed Chinese Cabbage
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
10 cabbage rolls
- Serves:
- 6
ingredients
- 10 leaves Chinese cabbage (from the inside)
- 1⁄4 lb ground beef
- 1⁄2 cup onion, chopped
- 1⁄2 teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
-
Sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch mixed with 2 tblsp. cold water
- 1 cup juice, from the cabbage after steaming
directions
- Boil whole cabbage leaves in water for 7 minutes. Rinse in cold water and drain. Cut leaves into oblong shapes 4-5 inches long and 2 inches wide- save trimmings. Make 4 slits lengthwise in each leaf.
- Mix remaining meat ingredients (top part of list) well and divide into 10 portions. Place one portion on each leaf; fold leaf over; squeeze bottom edges together and press down lightly so that filling shows through slits. Line a deep plate with trimmings from the cabbage and pile stuffed cabbage rolls in the center. Steam for 15 minutes.
- Heat sauce mixture and thicken with cornstarch dissolved in cold water. Stir constantly while heating. Bring to a boil. Pour over stuffed cabbage and serve hot.
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