Friday, July 23, 2010

Cabbage Wrap with Kimchi Paste

Cabbage Wrap and White Radishes with Kimchi Paste

I need to go on a diet. After a few months lazying around the house, I noticed that I've put up some weight. Then, my mother mentioned that my dad wanted to go on a diet too, and she needs to think of some menu for dieting. I thought that Cabbage Wrap is a good menu for dieting, and went around looking for the recipes.



However, I thought that the Cabbage Wrap looked somewhat plain. It needed some sort of dipping sauce, or gravy. I was thinking of something spicy, and remembered that cabbage would taste great in kimchi, and started to Google for some kimchi paste recipe on the internet.


The Cabbage Wrap with Kimchi Paste taste really good!! I thought that the kimchi paste was too spicy for my preferences, but after a while, I get addicted to the taste. I'm going to keep the recipe and try them again for sure!

Recipe:

2 medium size Chinese Cabbage
400g Ground Beef
1 Medium Carrot - diced/chopped
1 large Onion - chopped
1 clove garlic - chopped
Salt and Pepper

Kimchi Paste (Click for recipe)


Direction:

1. Combine ground beef with chopped carrot, garlic and onion. Season with salt and pepper.
2. Preheat oven to 180ºC.
3. Boil a large pot of water on stove, and sprinkle some salt.
4. Pull the cabbage leaf off the head carefully. Blanch the leaves a few minutes until they're tender. Dry the blanched cabbage on the chopping board.
5. Take the ground beef mixture and place on the edge of the leave. Roll the leaf. Make sure that the beef mixture is fully covered.
6. Arrange the wrapped cabbage into a casserole bowl and pour the kimchi paste on top of the cabbage.
7. Put the dish on the oven, and bake for 10 minutes at 180ºC.

Chinese Cabbage on Foodista


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