5 oz. minced pork
5 oz. Chinese cabbage leaves
2/3 tablespoon soya sauce
1/2 teaspoon salt
1/2 teaspoon gourmet powder
1 teaspoon minced seal-lion
1 teaspoon minced ginger root
4 tablespoons peanut oil
3 tablespoons wheat flour
1) Clean and parboil cabbage leaves. Spread them out to cool.
Break eggs into flour and mix into an egg batter.
2) Put minced pork in a bowl, add soya sauce, salt (1/4 teaspoon) and gourmet powder (1/4 teaspoon), minced scallion and ginger root. Stir and mix well until firm.
3) Wipe water off cabbage leaves. Arrange half of them flat in the shape of a 6-inch square and spread on seasoned mince evenly. Cover with the other half of the leaves. Cut it into 12 rectangular pieces of about inches. These are then the "cabbage boxes".
4) Heat frying pan and put in peanut oil. Tip pan around so that its bottom is all covered by oil. Coat "boxes" evenly with egg batter and arrange them on the bottom of the pan. Sauté on moderate fire and turn around until "boxes" are browned on both sides. Add a little water with salt (1/4 teaspoon) and gourmet powder (1/4 teaspoon). Simmer on low flame until sauce is reduced.
(1) This recipe may be followed to make "Cabbage Boxes in Tomato Sauce": Remove "boxes" after frying. Use a little oil to stir-fry some tomato ketchup until the gravy becomes red. Add water and return the "boxes" with salt, gourmet powder and some sugar. Simmer until sauce is reduced and serve.
(2) For the stuffing, minced chicken, prawn or fish may be used instead of pork. The taste will be enhanced if a little minced water chestnut or winter bamboo shoot is added into the mince.
(3) Another way to prepare the dish is to wrap up the stuffing with cabbage leaves (cut about the same size) into rectangular "boxes" and then coat with egg batter and sauté them. Done in this way, the "boxes" will not easily come apart during simmering.
(4) Before simmering, some dried northern mushrooms (soaked) put in the sauce will greatly improve the taste of the dish.