Beijing Cabbage Roll
|Cabbage||1 Large (Preferably Chinese Cabbage)|
|Soya mince||100 Gram (Nutrela)|
|Onions||2 Small, finely chopped|
|Grated ginger||2 Teaspoon (Fresh Piece)|
|Five spice||1⁄2 Teaspoon (Powder)|
|Sesame paste||2 Tablespoon|
|Tomato sauce||2 Tablespoon|
|Chili sauce||1 Teaspoon|
|Corn flour||1 Tablespoon (Mix It With Water, Make A Paste)|
|Vegetable oil||4 Tablespoon|
|Tomato and wine sauce||1 Cup (16 tbs)|
Discard the top 2 or 3 leaves from the cabbage, then peel leaves carefully off cabbage without damage.
Wash, parboil and spread to cool.
Wash soya mince 5-6 times.
Soak in hot water for 20 minutes, drain and keep aside.
Heat oil, saute onions and ginger for 2 minutes.
Add soya mince, sesame paste, egg, five spice powder, salt, tomato sauce and chilli sauce, mix well, fry for 8 minutes.
Remove and keep aside.
Wipe cabbage leaves dry with piece of clean cloth.
Trim and cut them into squares.
Spread a thin layer of seasoned mince on a square leaf, spread the cornflour paste around, then put another leaf on top with another layer of mince and repeat the process until there are five layers.
Place it on a deep dish and steam over high heat for 15 minutes.
Cut it into 2" x 2" squares, arrange them on a serving dish, pour hot tomato and wine sauce over it.
Note: These cabbage rolls can be served hot or cold.
NON-VEGETARIAN VERSION: Beijing Chicken Cabbage Roll:
Follow the recipe as above.
Omit the soya mince, use minced chicken or meat instead of soya mince, proceed as above.
Serve with sauce as above.