Stuffed Cabbage

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.