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Appetizer: Stuffed Cabbage with Lemongrass and Chilies

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4 Servings

2 pounds green cabbage, tough out leaves removed, cored

Paste

1 1/2 dried New Mexico chilies, soaked, seeded and deveined

1/2 stalk lemongrass, thinly sliced

2 kaffir lime leaves

2 garlic cloves, coarsely chopped

1 medium shallot, coarsely chopped

1 tablespoon coarsely chopped fresh cilantro

1 teaspoon peeled, coarsely chopped galangal

1 teaspoon shrimp paste

1/2 cup water

Other ingredients

1pound ground pork

a large egg, lightly beaten

3 tablespoons unsweetened coconut milk

1 1/2 tablespoons sugar

1 teaspoon salt

1 small chili, seeded, and finely chopped

1/2 cup chicken broth

1/4 cup vegetable oil

Preparation

To make the paste, blend all the ingredients for 2 to 3 minutes or until smooth and set aside.

Bring a large pot of water to a boil.  Place the cabbage in the boiling water, bring the water back to a boil and blanch the cabbage for about 15 minutes or until the leaves are tender.  Remove the cabbage and set aside to cool down.

Put the ground pork in a medium bowl and add 1/2 cup of the spice paste, leaving the rest in the blender.  Mix thoroughly, add the egg, coconut milk, sugar, salt and chili; then mix it well.

Carefully remove about 20 of the leaves from the cooled cabbage, keeping them whole.  Cut each leaf in half lengthwise and cut away the center vein where it is too thick to fold easily.  Place a heaping tablespoon of the pork mixture in the center of each leaf, folding in the sides first and then the top and bottom to make a small packet about 3 inches by 2 inches.  You should be able to make 18 to 20 packets.

Add the chicken broth to the leftover past in the blender and swirl to blend.

To bake the packets, arrange the stuffed cabbage seam side down in a 13-by-9-inch baking pan.  Make two layers if necessary.  Pour the broth-paste mixture over the top of the cabbage.  Drizzle with 1 to 2 tablespoons oil and bake for 25 to 30 minutes.  Baste them occasionally.  They are ready to serve when you press down on the cabbage packets and they are firm.

To cook on the stove top, heat 1/4 cup oil in a large, deep skillet over medium heat.  Add the stuffed cabbage, pour the broth-paste mixture over it, turn the packet occasionally and lower the heat slightly and cook for 20 to 25 minutes or until they are nicely browned and firm to the touch.  Serve them immediately.

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