| 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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