Readers, Welcome to my blog (formerly Birds, Blooms, Books, etc). I'm entering a new decade taking on the challenge of moving from Maryland after living there 46 years and learning about my new home here in New England in the Live Free or Die state - New Hampshire. Join me as a write this new chapter of my life.

Sunday, January 31, 2016

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 400ยบ 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.