Parboil cabbage leaves until almost tender, then
Heat a wok or large frying pan over high heat. Add ground chicken and cook, stirring with a wooden spoon to break up lumps, for 5 mins, or until browned. Add curry paste and stir-fry for 1-2 mins, or until fragrant. Add vegetables. Stir-fry for 2-3 mins, or until tender. Remove from heat. Add chopped cilantro.
Fill cabbage leaves with chicken mixture. Serve garnished with reserved cilantro leaves.
- Julienne all of the vegetable.
- bring water to boil . add soy sauce and a bit of sugar in it.
- boil seafood and vegetables one at a time.
- half boil chinese cabbage when it turn bright green. then take it out.
- wrap all meat and vegetable in a chinese cabbage, pepper it season.
-serve with sweet and sour sauce or sukiyaki sauce.
Mix celery, carrots, bell peppers, and water chestnuts together in a microwave-safe bowl. Add sesame-ginger dressing and curry paste and toss to coat.
Cover vegetables and microwave on high until fork tender, about 4 minutes. Stir chicken into vegetables and microwave on high until chicken is heated through, about 2 minutes.
Place cabbage leaves in a microwave-save bowl and microwave until soft, about 1 minute. Spoon equal portions of vegetable mixture onto each cabbage leaf.
ell.
Peel off larger cabbage leafs and set aside.
ablespoons of fish into a cabbage leaf and wrap leaf around
rowned.Drain well. Stir in cabbage mix and corn. Cover and
Process onion, garlic, chili and ginger in a food processor until smooth. Transfer to a bowl. Add soy sauce and stir to combine. Add beef and toss to coat. Cover with plastic wrap. Chill for 30 mins to marinate.
Preheat a grill pan over medium-high heat. Add beef. Cook, in batches, 3 mins each side, or until browned and cooked. Transfer to a heatproof plate. Cool.
Place wraps on a board. Top with cabbage, carrot and beef. Drizzle with satay sauce. Roll up tightly. Serve with extra satay sauce.
p setting).
Prepare the cabbage by trimming and removing four
eat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions.
As
Mix grated carrot, red onion, green chiles, garlic, diced tomatoes, and sea salt together in a mixing bowl. Cover and chill 1 hour before serving.
Combine hash and eggs in a skillet and cook over medium high heat, stirring frequently, until eggs are set and no longer runny, 6 to 8 minutes. Season with pepper to taste.
Spoon filling into cabbage leaves and top with salsa.
br>Combine 1 tablespoon vinegar, cabbage, and pickle juice in a
essen.
Cooking Cabbage:
This is
combine everything.
Place cabbage in a large pot
ntil ready to assemble the wraps.
Prepare the grill for
arrots, peppers, beet and red cabbage in a large bowl.
ooked through. Add the carrots, cabbage, and green onions, cooking for
igh.
Cut core from cabbage; rinse.
In medium glass
Gently remove the 10 outer leaves of cabbage.
Reserve the remaining cabbage for other recipes.
Put 1 inch of water in a large Dutch oven.
Bring to a boil; add cabbage leaves.
Cover and simmer for 5 minutes.
Drain cabbage leaves.
Combine beef, onion, rice, butter, salt and pepper.
Mix well.
Place equal portions in center of cabbage leaves.
Roll up.
Place rolls, seam side down. Sprinkle with Parmesan.
Pour tomatoes over and simmer for 1 hour.
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.