| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| Meat sauce | ||
| 6 | c | Water |
| 1 | t | Salt |
| 1 | lb | Mustard cabbage |
INSTRUCTIONS
Prepare a meat sauce (for noodles) and keep warm. See recipes "Beef Sauce for Noodles", "Ham Sauce ...", "Pork Sauce ... #1/#2", or "Peking Meat Sauce ...". Bring water to a boil and add salt. Meanwhile, separate cabbage leaves and cut each in 2-inch sections. Parboil cabbage until bright green and tender (about 3 minutes). Drain at once; then arrange on a serving platter. Pour the meat sauce over and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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