Today I am preparing an unusual dish from Peking cabbage. Not difficult to prepare, but very tasty and juicy.
With a slight delay, I show you what can be done with the second part of Peking cabbage.
In one of the previous recipes, I cut off the tender green leaves for the tortillas, leaving the bottom coarse part.
This is the part I still have, I'll tell you how you can implement it. The "stump" is cut according to the previous recipe: The recipe can be found here.
I pour 100 grams of kefir into 300 grams of minced meat. I have kefir 3.2% fat. Minced chicken, but absolutely any will do.
I add 1 large egg or 2 medium ones.
I add 1/2 of the chopped onion.
Salt and add black ground pepper.
I add some dry garlic and oregano. I mix everything well.
The minced meat should be liquid. If it turns out thick, then add another egg.
I wrap the cabbage in several layers of foil.
I fill the cabbage with minced meat.
At the end, with forks, you can help the minced meat penetrate deeper between the leaves.
I send the stuffed cabbage to the oven for 1-1.5 hours. The oven is preheated to 180 degrees. In this case, I must cover the cabbage on top with foil.
When baked, cabbage gives a lot of juice, it can be simply drained during baking and after.
It turns out very tasty both hot and cold. I waited for the cabbage to cool until warm, and cut into pieces.
If you add red bell pepper to the minced meat, the cut will be brighter.
It turned out to be a very tasty and juicy dish. Perfect with sour cream!
A wonderful lunch or dinner for the whole family. Try to cook!
Ingredients:
- 1/2 head of Chinese cabbage
- 300 gr minced meat
- 100 ml of kefir
- 2 eggs
- 0.5 onions
- salt pepper
- garlic, oregano