Sweet potato and tuna in Chinese Cabbage Wraps

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By GERLIE M. UY

(FYI: In my Beijing trip, I learned that this is a lucky cabbage
for the Chinese and they make jade and gold sculptures of this) 

Two heads of Chinese Cabbage

3 medium pieces sweet potatoes or potatoes
1 can tuna (solid in water)
salt and pepper to taste

Some toothpicks

How to:
Prepare the Chinese Cabbage by remove 1/4 of an inch from the ends. Separate and wash each leaf. Save the smaller leaves for other recipes. Can yield 12 pieces for each head.
Boil the sweet potatoes. Peel and mash.
Put the mashed potatoes in a bowl, add the tuna (include the water). Season to taste.
Form the mixture into balls.
Since we just love cabbages, I use the whole leaf to cover the ball of potato and tuna. You may opted to cut them into half. Secure the wraps with toothpicks.
Steam for five minutes. Remove the toothpicks and serve as appetizer or side dish.

For dipping sauce,
I used dalanghita. Any citrus will do.
Fish Sauce
2 pieces long chili (jalapeno)
See my previous post of Nouc Cham, a popular vietnamese dipping sauce.



(FYI: In my Beijing trip, I learned that this is a lucky cabbage
for the Chinese and they make jade and gold sculptures of this) 

This cabbage is a luck!!!


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