Sweet And Pungent Mustard Cabbage Food

SWEET-AND-SOUR STUFFED MUSTARD CABBAGE

Steps:

• Make sauce:
• Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
• Stuff cabbage while sauce simmers:
• Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
• Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
• Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

CABBAGE WITH MUSTARD SAUCE

Steps:

• Steam cabbage in a vegetable steamer or cover and steam in a microwave. Set aside but keep warm.
• In a small skillet, saute onions in olive oil until onions are translucent and tender. Remove onions from oil Add flour to the oil and stir; gradually add milk, dissolving the flour into the sauce.
• Add the mustard; stir well. Return the onions to the mixture; stir well, heating on low for two minutes. Add tad more milk if too thick.
• Place cabbage wedges in a serving dish, and pour sauce down the middle. Sprinkle with pepper.

SWEET-AND-PUNGENT MUSTARD CABBAGE

Steps:

• 1. Separate mustard cabbage leaves and cut each in 2-inch sections. Dice sweet red peppers. Crush garlic. 2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste. 3. Heat oil. Add garlic and peppers stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. 4. Add sugar-vinegar mixture stir-fry another 2 minutes. Then stir in the cornstarch paste to thicken and serve at once. NOTE: If the mustard cabbage is not tender, blanch it first.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.