Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Whole Stuffed Cabbage

Mixed Meats and/or Seafoods

Whole Stuffed Cabbage
Ingredients:
1 whole cabbage, boiled for three minutes, its twelve outside leaves set aside.
1/2 cup ground pork
1/2 cooked chicken breat. shredded or ground
1 egg white
2 tablespoons cornstarch
1/2 teaspoon each of salt, ground white pepper, and sugar
1 teaspoon sesame oil
Preparation
1. Mix the pork, chicken, and half of the center and unused cabbage, shredded.
2. Add egg white, cornstarch, salt, pepper, sugar, and the oil to the meat mixture. Spread this carefully on one cabbage leaf at a time, smallest to largest. putting them together to look like a head of cabbage.
3. Put this cabbage-shaped item into a heat-proof bowl and steam it over boiling water for eight minutes. Then remove it to the center of the Potato Shreds platter, and let it rest there for five minutes, reserving any liquid it may bleed into its bowl in a cup or glass. Next cut the cabbage into eight wedges, and pour reserved liquid over it, but not over the potatoes. Then serve this platter to all.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720