Okay, so the other day I made
gyoza, which my husband declared as the best dish I ever made. My only dilemma was that I had left over filling. Yes, I could have just made more wrappers. I just wanted to try something different. I ended up with 2 different ideas for the left over filling. The first one was what I will call a "fusion" type dish. I combined a childhood dish with this Asian dish.
What I did was a stuffed cabbage. The fusion part is that I sort of pickled the cabbage leaves, which is the way I had stuffed cabbage growing up. Romanian stuffed cabbage if you didn't know, uses pickled cabbage. The sauce it boils in combines tomato paste, ketchup, and water. Then it's topped off with sauerkraut. My great grandfather made the best.
I know that Asians pickle lots of vegetables, and the dipping sauce for gyoza is tangy as well, so I knew that pickled cabbage would go well with the filling I had already made.
How to pickle the cabbage though. I never actually pickled anything. Pickles are something I do buy. I found a pickle brand that everyone likes in my house. It is made by Woodstock Foods. The pickles aren't too overpowering. Long story short, I had a jar with just 3 little pickle slices left. Why not just use and not pour down the drain the pickling liquid in the pickle jar?
So, I placed the pickling liquid in a pot. It was about a cup and a half. I then separated the cabbage leaves from the head. I placed the leaves in the pot and then turned the heat to medium low.