1. Prepare a meat sauce (for noodles) and keep warm. See recipes "Beef Sauce for Noodles", "Ham Sauce ...", "Pork Sauce ... #1/#2", or "Peking Meat Sauce ...".
2. Bring water to a boil and add salt. Meanwhile, separate cabbage leaves and cut each in 2-inch sections.
3. Parboil cabbage until bright green and tender (about 3 minutes). Drain at once; then arrange on a serving platter.
4. Pour the meat sauce over and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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