Signature Dish of OmManiPadmeOmelet

Stuffed Napa Cabbage

Served simply with some steamed mushrooms and broccoli on the side with sesame seeds and lemon pepper.

Stuffed Napa Cabbage Stuffed Napa Cabbage

16 Napa Cabbage leaves, steam wilted

Stuffing:

2 lbs. fresh ground pork
1 lb. fresh italian sausage
1 bunch fresh thin sliced basil leaves
6 cloves pressed garlic
3 stalks fine chopped celery including leaves
8 oz. fine chopped fresh mushrooms

Mix well, roll into flat balls and place into the large end of the cabbage leaf, then roll up. Place in the bottom of a large cast iron pot over a thin layer of olive oil.

Top with sauce:

2 cans tomato paste
4 medium tomatoes, blanched, peeled and cut into small cubes
15 cloves of garlic, sliced fine
1 medium onion, chopped (pre-cooked until slightly carmelized)
3 bunches of fresh basil leaves, thin sliced
1/2 lb chopped mushrooms
2 stalks fine chopped celery (including leaves)
Generous sprinkling of salt free lemon pepper

Cook over medium heat until the stuffing in the cabbage is done thru. (approx. 45 minutes). Stir gently occasionally to prevent scorching.

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