浓香包菜肉球
Tangy Cabbage Meat Balls

材料:

1颗大包菜

材料A(肉碎料):

600g肉碎
1碗白饭
1大匙蒜茸
1小匙粟粉
1 ¼ 小匙盐
½ 小匙胡椒粉
3大匙油

汁料:

1粒大洋葱,切碎
1小罐番茄膏
1根红萝卜,磨碎
1公升鸡上汤
适量盐和胡椒粉
适量酸牛乳

做法
  1. 煮滚一锅水,放入原颗包菜(头向下)煮10-15分钟以让菜叶软,捞起包菜泡在冷水中,用小刀割开包菜头分开叶片,小心别割破叶片,只取10片包菜叶,泡在水中至冷,沥干。
  2. 将全部材料A放入大碗中,用同一方向搅拌至均匀和起胶,分成10份,整形成肉丸状。
  3. 将包菜叶在工作台上摊开,在菜叶中间上部切“V”形以去掉硬心部分,在一端放上肉丸,滚包成圆球形。
  4. 烧热油,放入包菜球煎至微黄色和肉碎料定型,盛起。
  5. 用剩下的油炒香洋葱碎、番茄膏和红萝卜碎,加入鸡汤煮滚,放入包菜球煮滚,加盖,转小火煮至肉碎料熟和包菜软,加入盐和胡椒粉调味。
  6. 盛起,配上适量酸牛乳享用。
  7. 注:使用够宽大、足以包覆肉丸的包菜叶,以免烹煮时包菜叶容易移开露出肉馅。
INGREDIENTS

1 big cabbage

MEAT BALL FILLING

600g minced meat
1 small bowl cold firm cooked rice
1 tbsp chopped garlic
1 tsp corn flour
1 1/4 tsp Salt
1/2 tsp pepper
3 tbsp oil

SAUCE

1 big onion, chopped
1 small tin tomato purée
1 small carrot, grated
1 liter chicken stock
Salt and pepper
Sour cream

METHOD

  1. Bring a big pot of water to boil, add whole cabbage with the head down and cook for about 10 – 15 mins to soften the leaves. Dish up cabbage and immerse into a big pot of cold water. Use a small knife to cut through the head of cabbage to release the soften cabbage leaves, taking care not to tear up the leaves. Use only 10 big leaves, soak cabbage leaves till cold and drain well.
  2. Put all the ingredients A for the meat balls into a mixing bowl, stir in one direction till the meat becomes sticky and well mixed. Divide into 10 parts and form into balls.
  3. Spread big soften cabbage leaf on a board, cut a V shape to remove the top hard part of the leaf, put meat ball on one end and roll to cover the meat ball and form into a round cabbage ball.
  4. Heat up oil, add cabbage balls and pan-fry till slightly brown and the meat is firm. Dish up.
  5. In the remaining oil, stir-fry chopped onion, tomato purée and grated carrot till fragrant. Add chicken stock and bring to boil. Arrange cabbage balls into the stock and bring to boil. Cover and lower heat, cook till cabbage meatballs are cooked and cabbage is tender. Add salt and pepper to taste.
  6. Dish onto a serving plate, serve with some sour cream.
NOTE: The cabbage leaf must be big enough to form one cabbage ball, otherwise the leaves will be loose and fall apart during cooking.

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