INGREDIENTS

INSTRUCTIONS

preliminaries. remove the coarse outer leaves in the cabbage and save them.
cut the cabbage into 2 or 4 sections lengthwise (see above preliminaries).
soak the cabbage sections and the removed leaves in a brine prepared with 3
cups of salt and 4 quarts of water until soften, about 3 hours.
preparations
1.  soak the cabbage sections in the brine until soften; rinse with cold
water and drain.
2.  cut the chestnuts into slivers.
3.  cut the aromatic green vegetables into 1 1/4 lengths
4.  mix 1 tablespoon of the rice flour and 1 cup of water and cook over low
heat.
5. crush the soften red peppers into fine pieces and add the rice paste and
the pickled fish juice.  mix well.
6.  mix the stuffing ingredients--all the vegetables, red pepper mixture,
pear strips, chestnuts, and sesame seeds.  season with anchovy juice, salt
and sugar; toss the mixture with the oysters.
7.  pack the stuffing between the leaves of the soften cabbage by holding
back the leaves and layering the stuffing under them. Firmly wrap the
stuffed cabbage with the outer leaves and stack them in a crock. cover the
top with the salted outer leaves and press down lightly
Recipe By     :
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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