Jidanbaodancaibaoeggandcabbagebun Recipes
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
JI DAN BAO / DAN CAI BAO (EGG AND CABBAGE BUN)
This is a delicious, simple, ginger-toned egg, scallion, and cabbage filling for steamed buns. With a little adjustment, it can also make an excellent stirfry to be served with da mien (flat noodles) or rice. See my steamed bun recipes for their ideal setting, though. Oddly, I found these in Beijing, never in Shanghai. NOTE: This recipe is not terribly healthy as written, since it's a real Chinese stirfry, but just replace oil with spray and use egg whites to be a wimpy westener.
Provided by BrotherAdso
Categories Lunch/Snacks
Time 25m
Yield 4-8 filled buns, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat peanut oil in a wok over high heat.
- Add 2/3 of the ginger, all the garlic, and stirfry for 1-2 minutes to bring out flavor.
- Add leeks or scallions. Stirfry for 1 - 2 minutes.
- Break eggs over wok, stirfry until almost done, 3 - 5 minutes depending on how hot your wok and oil are.
- Add soy sauce, remaining ginger, and cabbage. Stirfry until cabbage begins to get tender, 5 - 10 minutes. Add oil, water, or spice as needed.
Nutrition Facts : Calories 152.2, Fat 10.7, SaturatedFat 2.3, Cholesterol 158.6, Sodium 327.1, Carbohydrate 8.6, Fiber 3.1, Sugar 4.8, Protein 7.2
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