Monday, December 21, 2009

Stuffed Braised Cabbage

Stuffing on Napa Cabbage leaves
In Broth, Ready to Braise

Savory, Tender and Flavorful

Today is December 21st, the first day of Winter with the shortest day of sunshine. Now that its officially Winter, I had the idea of doing a classic cold weather dish. Stuffed cabbage slowly braised till tender. There are three ways I thought of how I shall make them. The first idea is using ground pork and rice with a tomato sauce or a Asian style with ground pork, mushrooms, ginger and rice in a soy sauce broth, I did the Asian way this time and it was really good and easy to make.

8 Napa cabbage leaves
1/4 pound Ground pork
1 pinch Cilantro, chopped
1 small knob Ginger, grated
2 cloves Garlic, chopped
Dash Soy Sauce
2 Shitake mushrooms, sliced
1/2 cup Jasmine rice, Uncooked
1. Cut off whole leaves from stem and blanch in boiling water til soft, lay flat on work surface.
2. Make the stuffing with the rest of the ingredients.
3. Lay a spoon full of stuffing in the middle of a cabbage leaf.
4. Gather sides and roll up, place in pot.
5. Add a broth of water, soy sauce and ginger.
6. Simmer with lid on for about 20 minutes.
YIELD = 8 rolls

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