For dinner tonigh, I cooked Mille-Feuille Napa Cabbage with Mince Pork Filling (layered Napa Cabbage Minced Pork) with preserved Tiantsin Tong Cai 天津冬菜

Preparation:

For ingredients, I have 15 petals of big Napa Cabbage (which I cut each to two), 200g minced Pork (you can use minced Chicken), 4 tsp Preserved Tiantsin Tong Cai, 1 tsp Salt, 1 TBS Sugar and 2 TBS Cornstarch. I also need half cup of Cooking Sake (or Rice wine).

I start by mixing minced Meat with Tiantsin Tong Cai, Salt, Sugar, Pepper and Cornstarch.

Cooking:

First, stuff the meat mixture into layers of Napa Cabbage in a Vision Pot.

Pour half cup Cooking Sake (or Rice Wine), cover with lid and over strong heat bring to a rapid boil.

Lower down heat to minimum and continue simmering for 20 mins till Napa Cabbage becomes soft and broth appears.

Off heat, serve Mille-Feuille Napa Cabbage with Mince Pork Filling and gravy together.

A very high fibres healthy dish we enjoy. Try cook this simple yet wholesome dish for your loved ones.

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Tagged : cabbage / Mizkan / pork / tong cai