Stuffed Chinese cabbage

Stuffed Chinese cabbage

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About this recipe: Fresh and vibrant Chinese cabbage is stuffed with a blend of minced pork and beef then baked to perfection - serve with some seasonal vegetables for a complete meal.


Serves: 6 

  • 2 heads Chinese cabbage
  • 250g minced pork
  • 250g minced beef
  • 2 eggs
  • 2 slices stale bread
  • milk, as needed for soaking
  • 1 large onion, finely chopped
  • salt and pepper, to taste
  • ground nutmeg, to taste
  • 200g bacon, thinly sliced
  • 50g olive oil
  • 2 tablespoons tomato puree
  • 2 tablespoons creme fraiche

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. Preheat oven to 225 C / Gas 7/8.
  2. Wash cabbage and halve lengthways. Scoop out a little bit from the middle (not too much) and chop finely.
  3. Place the milk into a bowl and add the bread. Allow to soak for a few minutes, until some of the milk has been absorbed but the bread still holds its shape. Drain any excess.
  4. In a bowl mix together minced meat with eggs and soaked bread. Add half the onions and the chopped cabbage and season with salt, pepper and nutmeg.
  5. Evenly distribute meat mixture over the 4 cabbage halves and top with bacon slices.
  6. Heat olive oil in a frying pan then add the remainder of the onions and cook and stir until soft. Stir in tomato puree.
  7. Grease a casserole dish and spread the onion tomato mixture over the bottom. Set the filled cabbage on top and
  8. Bake in the preheated oven for 40 to 50 minutes or until the meat is no longer pink in the centre and the cabbage is tender. Remove from the oven.
  9. Keep cabbage warm and strain the liquid from the casserole dish into a small saucepan. Cook, until reduced and stir in creme fraiche. Pour hot sauce over the cabbage and serve.

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