Stuffed Beijing cabbage – ingredients:
pekin cabbage – 1 head (medium)
boiler mushrooms – 300 g
minced beef – 1 package.
Korean-style carrots for Beijing cabbage with mushrooms – 200 g
garlic – 2 cloves
ginger – 2 cm root
soy sauce – 2-3 tbsp. l
ground hot red pepper – to your taste
cilantro – a small bunch
Preparation:
Step 1. Cut the oyster mushrooms into strips and fry in oil until golden.
Step 2. Add Korean carrots, fried onions, pressed garlic and ginger, a little pepper for spiciness, some chopped cilantro and soy sauce to the raw minced meat for stuffed Chinese cabbage. Mix thoroughly. Carrots and onions give the dish brightness and taste, and mushrooms – softness and tenderness.
Step 3. Cut the Beijing cabbage in half, put it in a baking dish. Stuff both halves, filling the space between the leaves with stuffing, tamping slightly.
How many cabbage leaves to remove from the inside depends only on your desire. But still remember that it is they who give the shape of the boat and the rigidity of the “structure”, so it is important not to overdo it. The leaves of Peking cabbage are tender and do not require prior heat treatment.
Step 4. Cover the form with stuffed cabbage with foil and bake in an oven heated to 180 ℃ for 20-25 minutes, at the end remove the foil and keep it for another 10-15 minutes.
Stuffed Beijing cabbage with mushrooms is ready! Can be served hot or chilled as a snack, cut into slices. When serving, sprinkle with cilantro.
Delicious!