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Simmered Green or White Winter Melons, Cabbage Roll-style
Simmered Green or White Winter Melons, Cabbage Roll-style

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We hope you got benefit from reading it, now let’s go back to simmered green or white winter melons, cabbage roll-style recipe. You can have simmered green or white winter melons, cabbage roll-style using 11 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Simmered Green or White Winter Melons, Cabbage Roll-style:
  1. You need 1 large gourd Green winter melons or gourds (or white ones)
  2. Prepare 200 grams Ground pork
  3. You need 1/4 tsp Salt
  4. Take 6 shakes Pepper
  5. Prepare 1/2 large-sized Onion
  6. Provide 1 Egg
  7. You need 1 tbsp Ketchup
  8. Use 1 tbsp Katakuriko
  9. You need Soup for simmering:
  10. Provide 600 ml Water
  11. Provide 2 Soup stock cubes
Instructions to make Simmered Green or White Winter Melons, Cabbage Roll-style:
  1. 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).
  2. Cut off both ends, then slice 3cm thick.
  3. Completely remove the seeds with a spoon to hollow out the middles.
  4. This is what a slice should look like after removing the seeds.
  5. Place the meat and salt into a bowl and thoroughly knead until it becomes sticky.
  6. Finely chop the onions (It tastes great with carrots and shiitake mushrooms added in as well .)
  7. Add the onions from Step 6 to the bowl from Step 5 along with pepper, eggs, ketchup, and katakuriko.
  8. Mix thoroughly by hand until it becomes sticky again.
  9. 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.)
  10. 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!
  11. 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.
  12. 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.
  13. If you add quartered bok coy to the soup and simmer it briefly, the dish will look very pretty!
  14. Serve in plates with the soup poured over everything!

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