I meant to write this post shortly after making these stuffed cabbage, Asian style, for the first time. Now I'm warming the leftovers that I froze for our Sunday supper and remembered that I wanted to share these.
I started with 1 lb. of ground pork adding 4 celery stalks chopped fine, 1 egg, 1 cup cooked rice, 1 large clove garlic minced, 1+ tsp. of five spice powder, soy sauce, chili oil, and sesame oil. The last three were splashes, sorry not measured.
I mixed that all well.
I had one large head of cabbage and gently took off 10-12 leaves. I trimmed out the center ribs and chopped those fine and added them to the pork mix. Then took a large spoonful and placed in the cabbage leaf.
Rolled it up tucking in the sides and placed in greased casserole.
Here's the filled dish.
Fou a sauce I mixed 2/3 cup chicken broth, a tablespoon of sherry/cooking white wine, tablespoon of sesame oil, dash of chili oil, tablespoon of soy sauce and a splash of Chinese vinegar.
I poured this over the cabbage, covered casserole with foil and
placed in a hot 400º oven covered for 30-40 minutes.
Here's the dish out of the oven and below a serving on a plate with fried rice.
It was a delicious concoction.