Description
In our family love dishes with "Beijing" cabbage . In the comments to my recipe 22 :55 16. 06. 09 scullion E-va wrote: "Very good recipe and the decision to braise the cabbage in the oven, before cutting - deserves special attention. ". Offer a detailed description of cooking with the use of "Chinese cabbage"....
Ingredients
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Cabbage
1200 g
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Pork
900 g
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Tomato
300 g
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Pepper
300 g
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Onion
200 g
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Greens
20 g
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Sunflower oil
100 ml
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Salt
-
Black pepper
Cooking
Choosing "Choi" I prefer the cabbage with the green leaves, Packed in foil, without black spots on the white part of the leaf.
Trim 1 to 2 cm from the base.
Wrap the cabbage in the envelope of foil, adding 100 ml. of water.
Warm up 20 minutes in a preheated 300 t the oven.
Cut the meat into strips 1 see
Onions cut into half rings, bell pepper cut into strips, finely chop the greens.
Cut tomatoes into slices.
Remove from the oven cabbage , open up the foil , what would the cabbage slightly cold.
- cabbage leaf to put on a flat surface and gently flatten in the container to mix the meat + onion +pepper + greens + salt +pepper into the mixture of meat and vegetables, add tomatoes and mix
Wrapped in a leaf of cabbage stuffing (stuffing "to draw "your palm a little bit squeeze in the palm of your hand).
Fry in hot sunflower oil "envelope stuffing".
Fold in a bowl of hot (3 -5 cm)water, bring to a boil, cover , simmer on low heat for 40 minutes.
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