Friday, January 9, 2009

Simmered Stuffed Cabbage Wedges

I had wanted to try this recipe for the last three weeks and I finally made it this week. The meat inside was incredibly soft and the flavor was great. I accidentally doubled the meat as I mixed up the price per 100g and the weight of the meat inside. Both were clearly marked...

Simmered Stuffed Cabbage Wedges

オレンジページCooking – 冬レシピ2009

(Orange Page Cooking – Winter Recipes 2009


1/4 Cabbage, stalk in tact – try to get one that is loose inside, not super tight

1/2 Carrot

180g ground pork (I used 300g)

3-4 bacon strips

Dash dried parsley (optional, I didn’t use it)

1/2 cube bullion cube of your choice (I used a whole vegetable cube)

1/4 onion, diced finely

1/2 beaten egg (I used a whole one)

1/2 cup breadcrumbs

Salt and pepper to taste

Wash the cabbage and place in a bowl with one of the cut sides down, cover and microwave for 1min 30sec. Flip over so the other cut side is down, recover and microwave for a further minute.

Peel the carrot and cut into 3-4cm long, thick wedges. Cut the bacon strips in half.

Mix the ground pork, onion, egg and bread crumbs and mix well.

Layer some of the pork mix and bacon between the leaves of the cabbage. Try to have three leaves between each layer.

Place the cabbage, cut side down, in a pot and arrange the carrots around it. Add 1 1/2 cups water, the bullion cube and a dash of salt and bring to a boil. Turn down to medium, cover and simmer for 10-15 minutes. Flip over to the other cut side and simmer for a further ten minutes.

Cut in half and serve with carrots and simmering liquid.

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