Stuffed Chinese Cabbage

Name: Stuffed Chinese Cabbage
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; Sauce; 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

13 ingredients

3 steps

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
Sauce
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.