Simmered Green or White Winter Melons, Cabbage Roll-style. Great recipe for Simmered Green or White Winter Melons, Cabbage Roll-style. Our relatives gave us some green winter melons, and this is one of the dishes I came up in a flash while pondering how to use them. I stuffed them with a cabbage roll filling-style meat mixture and cooked them in soup.
Our relatives gave us some green winter melons, and this is one of the dishes I came up in a flash while pondering how to use them. See more ideas about Melon tea, Melon recipes, Disney coffee mugs. The name of this dish is galaam oop, which tells the cooking method (oop) used for cooking the cabbage (galaam). You can cook Simmered Green or White Winter Melons, Cabbage Roll-style using 11 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Simmered Green or White Winter Melons, Cabbage Roll-style
- You need 1 large of gourd Green winter melons or gourds (or white ones).
- It’s 200 grams of Ground pork.
- It’s 1/4 tsp of Salt.
- You need 6 of shakes Pepper.
- It’s 1/2 of large-sized Onion.
- Prepare 1 of Egg.
- You need 1 tbsp of Ketchup.
- You need 1 tbsp of Katakuriko.
- It’s of Soup for simmering:.
- It’s 600 ml of Water.
- You need 2 of Soup stock cubes.
The "oop" method of cooking, found in Northern Thailand and among the Shan people in Myanmar, involves a slow simmer, under a tightly sealed lid, of ingredients that have been combined with very little water and little or no oil. There's depth of flavor from a little ground beef. Combine poaching liquid ingredients in a large heavy-bottomed saucepan and bring to the boil. Try our easy Beef Stroganoff Recipe made with tender, quick-cooked strips of beef, sliced shallots, mushrooms and paprika simmered in a flavorful sauce of beef broth, dry white wine and sour cream.
Simmered Green or White Winter Melons, Cabbage Roll-style step by step
- Wash the winter melons, and peels the skin off with a peeler to make a striped pattern. (As shown in the photo on the left)..
- Cut off both ends, then slice 3cm thick..
- Completely remove the seeds with a spoon to hollow out the middles..
- This is what a slice should look like after removing the seeds..
- Place the meat and salt into a bowl and thoroughly knead until it becomes sticky..
- Finely chop the onions (It tastes great with carrots and shiitake mushrooms added in as well .).
- Add the onions from Step 6 to the bowl from Step 5 along with pepper, eggs, ketchup, and katakuriko..
- Mix thoroughly by hand until it becomes sticky again..
- Pack the meat mixture from Step 8 into the hollowed out portion of the winter melons from Step 4, mounding it up as shown. (Hold the slice in the palm of your hand to prevent the ingredients from falling out of the bottom.).
- Push the meat filling in on the backside so that there are no openings around the edges, and level it out. If you have any leftover meat, use it to make meatballs and stew it together with stuffed winter melon!.
- Add the water and soup stock cubes to a pan or pot and bring it to a boil. Add the meat-stuffed gourds from step 10 after the soup stock cubes have dissolved, cover with a lid, and stew over low heat for 20-30 minutes..
- Check the flavor of the soup, add more consomme if the flavor is weak, or add water if it is too strong. Let it sit for 10 minutes to let the flavoring soak in..
- If you add quartered bok coy to the soup and simmer it briefly, the dish will look very pretty!.
- Serve in plates with the soup poured over everything!.
Serve over egg noodles, mashed potatoes or rice for an easy company-worthy dish that comes together in under an hour. Green cabbage is the most popular type of cabbage, but you can also boil red cabbage, savoy cabbage, Napa cabbage or the Chinese cabbage, bok choy. Green cabbage: The classic green cabbage has wide fan-like leaves that have a waxy rubber feel when raw. It has a sweet taste when cooked but can taste quite peppery when eaten raw. Chopped cabbage is recommended for this method (though this bacon-and-cabbage recipe is proof that wedges work, too).