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Chinese Cabbage

gefüllter ChineseHurra, es ist Frühling!

Wir haben heute unsere erste Mahlzeit auf der Terasse eingenommen. Aus diesem Anlass hatte ich mir vorgenommen, ein komplett neues Gericht zu erfinden. So bin ich über unseren schönen Offenbacher Bauernmarkt geschlendert, um für diesen besonderen Tag eine besondere Idee zu bekommen

Bei unserem Stamm-Gemüsestand gab es Chinakohl-Köpfe. Da diese vom Bauern einer neben dem anderen aufgestellt worden waren und so wirklich toll aussahen, kam mir die Idee, den Kohl bei der Zubereitung nicht in seine Teile zu zerlegen, sondern weitgehend in seiner Form zu erhalten. Das Auge isst ja schließlich mit. Hier also unser Rezept für gefüllten Chinakohl.

Gefüllter Chinakohl für 4 Personen

500 g_(1 pound)Rinderhack
1head of Chinese cabbage
7 stalksfresh cilantro
7 stalksflat leaf parsley
2cloves of garlic
50 g_(2 oz)gluten
1 dspsalt
200 ml_(1 cup)vegetable stock

First, rinse your cabbage thoroughly under the tap to wash away any remnants of dirt. Carefully pull the outer leaves aside and then snap the inner leaves by hand until you reach the solid stalk. Finely chop the broken leaves along with fresh cilantro, chives, and the onion. Then add the ground beef, 2 eggs, salt, pressed garlic, and some gluten for binding. Knead the filling by hand and fill the hollowed-out cabbage with it. If you were careful enough when breaking off the inner leaves, the filling should fit perfectly and, with a slight push from the outside, the cabbage will be back in its original shape. If it doesn't hold together well, you can always help it with a piece of string.

Chinekohl gefüllt.JPGIt would be best to cook the filled cabbage in an upright position. Unfortunately, we don't have a roasting pan with high enough sides. So we laid the filled cabbage in a casserole dish and added 1 cup vegetable stock. Cover it and bake at 400° F (200° C) for 1 hour. To serve, cut the cabbage in half lengthwise and then cut slices out of it.

A delicious and visually striking dish!

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