USING Chinese CABBAGE IN COOKING
The leaves and the heads of the Beijing cabbage is eaten both fresh and in processed form. It is eaten raw, boiled, stewed. Prepare soups, use for stuffed cabbage, but also for side dishes. Salads: NAPA cabbage. In addition, the cabbage is salted.
This dish cuisine of the Far East.
800 g pork natural chops (can substitute chicken if needed) 1 head Chinese cabbage (about 500 g), 2 onions, 4 tomatoes, 4 tablespoons chicken broth (from cubes), 1 tablespoon of melted butter, 2 tablespoons of dry red wine, 1.5 teaspoons sugar, 1 minced clove of garlic, soy sauce, a bunch of parsley, salt, ground allspice.
The natural pork chops cut off the bone, pork cut into thin slices.
3 tablespoons of soy sauce, chicken broth, wine, garlic, salt, pepper and sugar prepare the marinade, pour it to the meat, cover and leave for 3 hours.
I cut in half head of Chinese cabbage, cut the stalk. Then the cabbage cut into strips, place in a colander, wash under running cold water and drain the water. Peeled onion cut into thin rings. Tomatoes cut with a sharp knife, dip briefly in boiling water and peel the skin. Then cut each tomato into eight parts, remove the base of the peduncles.
Wash the parsley under running cold water, Pat dry and finely chop.
In a pan heat ghee and fry while stirring the meat. Then add onion rings, pickles and tomatoes. Salt and pepper, cover and simmer on low heat for about 5 minutes.
Then add the cabbage, season with soy sauce, salt and pepper.
Before serving, sprinkle with parsley. On a garnish submit boiled rice.
STUFFED CABBAGE NAPA CABBAGE
1 head Chinese cabbage, 500 g of minced meat, 50 grams of white bread, 1 onion, 2 tomatoes, 1 small courgette, salt, freshly ground black pepper, marjoram, a few stalks of green onions, 20 g butter, ground cumin, 0,25 l beef broth (from cubes), grated through a sieve the tomatoes, 2 tablespoons of currant jelly.
The heads of the Beijing cabbage place them in boiling salted water and cook until until the outer leaves will not be easily separated from the cob. Peel off 8-10 leaves and continue to boil in salted water.
I removed the leaves and cut the thick veins, and the rest of the cabbage finely chop for the filling. Soak white bread.
IU LK about cut the onions. Cut the tomatoes crosswise with a sharp knife, dip in boiling water and peel the skin. Then by removing the base of the peduncles, m LK about cut. Also m LK about slice the zucchini, pre-cut ends.
In minced meat, add squeezed bread, chopped cabbage, onions, tomatoes, zucchini. Season with salt, black pepper and marjoram.
Cooked minced meat wrap in cabbage leaves, tie a white cotton thread.
Form for baking grease with melted butter, put the cabbage rolls and fry cast. Pour the broth, sprinkle with cumin and bake in a preheated 180°C oven for at least 30 minutes.
Then the cabbage rolls, remove from the mold, remove the thread, and tie to decorate with feathers green onions. If you omit the green onions in boiling water, then it will be easy to tie the cabbage rolls.
To the sauce add the grated tomatoes, currant jelly, salt and pepper. Serve cabbage rolls.
SALTING OF CHINESE CABBAGE
Wherever lived people from Korea, they honor their culinary traditions and do not change them: pickled cabbage they prefer white.
Cut the cabbage and soak in salt water for 3 days.
Prepare the seasoning of shredded carrots with crushed sweet and bitter pepper. There also add crushed garlic, salt and mixed.
Cabbage smeared with seasoning and fold tightly into the barrel.
Prepare the brine: in a bucket of water dissolve half-liter jar of salt. Pour brine cabbage so that it was not visible. Put the bottom to the top. The mold is removed. The finished cabbage taste like sauerkraut, but much sharper.