Sweet And Pungent Mustard Cabbage Recipes

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SWEET-AND-PUNGENT MUSTARD CABBAGE



Sweet-and-Pungent Mustard Cabbage image

Number Of Ingredients 10

1 pound mustard cabbage
3 , sweet red chili peppers
1 clove garlic
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons oils

Steps:

  • 1. Separate mustard cabbage leaves and cut each in 2-inch sections. Dice sweet red peppers. Crush garlic. 2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste. 3. Heat oil. Add garlic and peppers stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. 4. Add sugar-vinegar mixture stir-fry another 2 minutes. Then stir in the cornstarch paste to thicken and serve at once. NOTE: If the mustard cabbage is not tender, blanch it first.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

SWEET-AND-SOUR STUFFED MUSTARD CABBAGE



Sweet-and-Sour Stuffed Mustard Cabbage image

Categories     Sauce     Beef     Leafy Green     Rice     Sauté     Rosh Hashanah/Yom Kippur     Winter     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 17

For sauce
1 large onion (1 lb), halved and thinly sliced crosswise
3 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes including juice
3 tablespoons fresh lemon juice
3 tablespoons packed dark brown sugar
1/2 cup dried sour cherries
2 teaspoons salt
1/2 teaspoon black pepper
For stuffed cabbage
2 lb wrapped-heart mustard cabbage (2 heads)
1 lb ground chuck (preferably not lean)
3 tablespoons long-grain rice
3 tablespoons water
1/4 cup grated onion
2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Make sauce:
  • Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
  • Stuff cabbage while sauce simmers:
  • Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
  • Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
  • Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

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