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Thousand Layer Cabbage

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  Chinese cabbage head 1⁄2 Medium
  Cornstarch 30 Milliliter (2 Tablespoons)
  Lean ground pork 1⁄2 Pound (225 Gram)
  Minced green onion 30 Milliliter (2 Tablespoons)
  Finely minced ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon
  Dark soy sauce 1⁄2 Teaspoon
  Oyster flavored sauce 1 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Cornstarch solution 1 3⁄4 Teaspoon

1. Cook cabbage leaves for 2 minutes in boiling water. Dry and sprinkle leaves with cornstarch. Reserve.
2. In a large bowl, combine filling ingredients and mix well; set aside.
3. Spread filling mixture thinly and evenly on each leaf approximately V" (0.75 cm) thick. Stack leaves on a plate, one on top of the other, with meat facing down.
4. Steam stuffed cabbage for 18-20 minutes over medium-high heat.
5. While steaming, prepare sauce. Combine all ingredients except cornstarch solution and bring to a boil. Thicken with cornstarch solution and keep warm.

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