This is the most interesting dish I have ever prepared and guess what? I have to core out the centre stump of the cabbage and fill up the cabbage with delicious fillings. I saw this in one chinese magazine ( can't recalled) and I was inspired to try it out and here I present to you the special steamed stuffed cabbage :) I should have steamed it a bit longer as the cabbage was still crunchy...cooked but crunchy. I would have preferred it to be a bit more softer so that it can absorb in more of the gravy. Anyway, this is a good try and I love the fillings...so tasty and you can dip the cabbage onto the gravy and mmmmm so yummy good ! I chose a small round cabbage for this steamed sutffed cabbage coz this dish is only for two person.
fillings consists of gingko, chinese black mushrooms, carrots, fried beancurd,
ready to eat chestnuts
and not to forget to mention dried scallops
you can have your own choice of ingredients as fillings
Steamed Stuffed Cabbage - WB's Kitchen
1 round cabbage - soak, clean and dig out the core to make way for the fillings
fillings - amount depends on the size of cabbage
chinese black mushrooms ( soak and cleaned and remove the stem )
dried scallops ( clean, soak and retain water )
2 cloves of garlic- crushed
seasoning and stock
1 cup of chicken stock
1 tbsp of oyster sauce
the retain water of dried scallops
a pinch of salt for taste
cornstarch thickening ( 1 tsp of cornflour to 2 tbsp of water )
Soak and clean cabbage. Core out the center of the cabbage from the base...just enough space for the fillings to go in. Drain off excess water and keep aside while you prepare the fillings.
Braise all the fillings ingredients together with the seasoning and stock till the ingredients are cooked and soften and the stock liquid has reduced and thicken. Stuffed the cabbage with the braised fillings with the beancurd on top...the beancurd will act as a stopper. Gently placed the stuffed cabbage that the base is facing top and sits on a 4" deep non stick pan. Add hot water to the pan and make sure the water height covers at least 2.5 inches of the cabbage. Cover pan with lid and steamed for at least 30-35 mins over medium low heat or until the water has evaporated and the cabbage has soften. Off heat, and gently overturn the cabbage with the opening facing bottom onto your serving plate . Cut slits across the cabbage and open the slits to expose the stuffings.