Cabbage Rolls
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 4 teaspoons soy bean sauce pepper
- two tablespoons of the meat mixture
- 1 onion
Method
- ½ lb.
- meat chopped fine 2 red peppers 1 onion 1 head of white cabbage 4 teaspoons soy bean sauce pepper and salt Place meat, onion and peppers in a meat grinder and grind the mixture fine.
- Season to taste.
- Remove each leaf from the cabbage and wash and dry thoroughly.
- Take two tablespoons of the meat mixture and place on the cabbage leaf, shape it lengthwise and roll tight.
- Do the same thing with each leaf until all the meat mixture is used.
- Place the cabbage rolls in a steamer and steam for half an hour, or until well done.
- Serve while hot.