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  • Cabbage RL: Ingredients Method

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    Sam Arah
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    Mommy Mona's cabbage rolls are stuffed with a flavorful mixture of bihon noodles, pork, shrimp broth, and tinapa flakes. The filling is made by sauteing ground pork and garlic, then adding the pork fat, shrimp broth, atswete, cornstarch, and cheese to thicken the sauce. The bihon noodles are boiled and mixed with the palabok sauce before being wrapped in pechay leaves and rolled to form the cabbage rolls.

    Original Description:

    Recipe

    Original Title

    Cabbage Roll

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    Mommy Mona's cabbage rolls are stuffed with a flavorful mixture of bihon noodles, pork, shrimp broth, and tinapa flakes. The filling is made by sauteing ground pork and garlic, then adding the pork fat, shrimp broth, atswete, cornstarch, and cheese to thicken the sauce. The bihon noodles are boiled and mixed with the palabok sauce before being wrapped in pechay leaves and rolled to form the cabbage rolls.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    5 views2 pages

    Cabbage RL: Ingredients Method

    Uploaded by

    Sam Arah
    Mommy Mona's cabbage rolls are stuffed with a flavorful mixture of bihon noodles, pork, shrimp broth, and tinapa flakes. The filling is made by sauteing ground pork and garlic, then adding the pork fat, shrimp broth, atswete, cornstarch, and cheese to thicken the sauce. The bihon noodles are boiled and mixed with the palabok sauce before being wrapped in pechay leaves and rolled to form the cabbage rolls.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    Cabbage

    R l
    25 - 30 MINS 5 - 10 PEOPLE

    Mommy Mona's cabbage rolls are


    stu ed with a flavor-rich bihon, pork,
    and tinapa mixture.

    Ingredients Method:
    350G, PANCIT BIHON In a pan, saute garlic and
    ground pork in hot oil. Add the
    1/2 CUP, TINAPA FLAKES pork fat, shrimp broth, atswete,
    cornstarch and Eden Cheese.
    1/8 CUP, CHICHARON POWDER Mix and let sauce thicken.
    TO TASTE, PORK FAT
    In a pot, boil water and cook
    1/2 CUP, EDEN ORIGINAL, SHREDDED pancit bihon until it softens.
    2, EGGS, BOILED Mix palabok sauce with
    cooked pancit bihon. Top with
    2 CLOVES, GARLIC, TOASTED toasted garlic and sliced
    boiled egg.
    1 KG, GROUND PORK
    1/8 CUP, SHRIMP BROTH Wrap palabok in pechay
    baguio and roll.
    A PINCH, ATSWETE
    1 TBSP, CORNSTARCH
    6 LEAVES, PECHAY

    Product Used:

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