Recipe

CHINESE STUFFED CABBAGE (serves 4 to 6)

• 2 small heads cabbage, not too tight if possible, dry outer leaves removed
• 1  1/2 lb ground pork
• 1 tablespoon grated garlic
• 1 tablespoon grated fresh ginger
• 1 bunch scallion, finely sliced, more white than green
• 3 tablespoons soy sauce (not Kikkoman for this recipe)
• 2 eggs
• 1/2 cup unseasoned bread crumbs
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper

Start boiling water in a big  pot.
Be careful not to burn yourself when dropping cabbage in the water and fishing it out.

Carefully dip one head of cabbage in the water. Let it cook a few minutes.
Remove the cabbage from the water and cool it under cold running water.
Plunge the other head in the water while you work with the first one.
Carefully peel the softened leaves.
When you reach uncooked leaves, it's time to place the head back in the boiling water and work with the other head of cabbage.
In the end, you want to have 12 to 18 beautiful softened leaves.
Chop the rest of the cabbage (the uncooked inner leaves that is, not the hard core).

Mix the chopped inner cabbage and all the ingredients above.

Divide the meat stuffing into the leaves and tie with string.

• 1 tablespoon oil
• 1 can chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon corn starch well dissolved in a bit of cold water

In a non-stick frying pan with  a lid, heat the oil on a medium flame.
Brown your cabbage packets lightly on two sides.
Add the broth and soy sauce, bring to a boil, reduce to a simmer, and cover.
Check on the cabbage often, giving the pan a little jolt to make sure nothing is sticking.
After about 15 minutes, flip the cabbage packets over.
After 15 more minutes, thicken the sauce by adding the cornstarch slurry.
Serve with unsalted Chinese restaurant white rice.