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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from a cute little book I found in a thrift store. 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 |
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:
1. 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.
2. 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.
3. 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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