Braised cabbage boxes, or "Guo Ta Bai Cai He," are a comforting Northern Chinese dish featuring tender cabbage parcels stuffed with savory pork and vegetables, gently simmered until golden. Here’s a simple recipe to recreate this flavorful meal at home.
Ingredients:
- 1 large Napa cabbage, leaves separated
- 200g ground pork (or a pork-chicken mix)
- 2 wood ear mushrooms, soaked and finely chopped
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- 2 tbsp oil for cooking
- ½ cup chicken or vegetable broth
- 1 cornstarch slurry (1 tsp cornstarch + 2 tsp water)
Instructions:
1. Prepare the filling: Mix ground pork, wood ear, ginger, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Stir until well combined.
2. Blanch cabbage leaves: Boil water, dip cabbage leaves for 1-2 minutes until pliable. Drain and pat dry.
3. Assemble boxes: Place 1-2 tbsp filling in the center of each cabbage leaf. Fold sides inward, then roll tightly into a small packet, securing with a toothpick if needed.
4. Cook: Heat oil in a pan over medium heat. Place cabbage packets seam-side down, frying lightly until golden (2-3 minutes per side).
5. Braise: Pour broth into the pan, bring to a simmer, then cover and cook for 8-10 minutes until cabbage is tender. Uncover, add cornstarch slurry, and stir gently to thicken the sauce.
Serve hot with steamed rice, spooning the savory sauce over the cabbage boxes. Enjoy this hearty, homey dish that’s perfect for chilly days!
The pan, the cabbage box"
The pan, the cabbage box"
The pan, the cabbage box"
The pan, the cabbage box"
The pan, the cabbage box"
The pan, the cabbage box"
Pepsi corn shrimp"