Chinese cabbage with mustard

Chinese cabbage with mustard

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

This dish is another specialty from Beijing and Dongbei, often enjoyed after Lunar New Year feasting when something a bit lighter and palate-cleansing is required. This is a simplified version of the original, where the cabbage is partially fermented for an extra kick. Even without the fermentation, this still packs quite a punch.

Ingredients

Quantity Ingredient
3 1/2 tablespoons hot english mustard powder
1 1/2 teaspoons caster sugar
2 1/2 teaspoons clear rice vinegar
2 teaspoons sesame oil
1 chinese cabbage

Method

  1. Combine the mustard powder, sugar, vinegar and sesame oil with 80 ml water in a small bowl and whisk until smooth.
  2. Trim the base o the cabbage, then remove and discard the large, tough outer leaves. Separate out the remaining leaves. Bring a large saucepan of salted water to the boil. Add the cabbage in three batches and cook for 3 minutes, or until the white stems are just tender. Use kitchen tongs to transfer each batch to a colander and leave to drain and cool to room temperature. Working in batches, spread the cooled leaves on tea towels, then roll up and gently squeeze to remove as much water as possible.
  3. Divide the mustard sauce among four 250 ml bowls. Use some of the leaves to line each bowl, opening the leaves and allowing any excess to hang over the edge of the bowls. Fill the bowls with the remaining cabbage, then bring the overhanging leaves over the top, to cover. Wrap each bowl in plastic wrap and refrigerate for 3 hours, or overnight. To serve, turn the cabbage out onto plates, making sure you remove as much of the mustard sauce from the bowls as possible.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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