Stuffed Beijing cabbage
Cooking time:
1 hour
Active time:
20 minutes
Complexity:
Average
An unusual dish, similar to our cabbage rolls, but with a Chinese accent. Looks very bright on the table, try it!
5
Recipe "Stuffed Beijing cabbage"
Ingredients for 2 servings
Beijing cabbage
1 average head
oyster mushrooms
300g
minced beef
1 pack
carrots-in Korean
200 g
garlic
2 cloves
ginger
2 cm root
soy sauce
2-3 tbsp. spoons
red hot pepper ground
to taste
cilantro
small bundle
Step 1/4
Cut the oyster mushrooms into strips and fry in vegetable oil until golden.
Step 2/4
Mix with raw minced meat, add Korean carrots, garlic and ginger passed through the press, some cilantro a little pepper for sharpness, some chopped cilantro and soy sauce, mix everything thoroughly.
Step 3/4
Cut the Beijing cabbage in half lengthways, put in a baking dish.
Step 4/4
Stuff both halves, filling the space between the leaves, tamping slightly. Cover the pan with kale foil and bake in the oven preheated to 180 degrees for 20-25 minutes, remove the foil at the end and hold for about 10-15 minutes more. Done! You can serve hot or cold as a snack, sliced, sprinkle with cilantro greens when serving.
Ingredients for 2 servings
Beijing cabbage
1 average head
oyster mushrooms
300g
minced beef
1 pack
carrots-in Korean
200 g
garlic
2 cloves
ginger
2 cm root
soy sauce
2-3 tbsp. spoons
red hot pepper ground
to taste
cilantro
small bundle
Nutritional value per 100 g
Calories
109 kcal
Proteins
6 g
Fats
7 g
Carbohydrates
5 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
0 g