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Chinese cabbage, also known as napa cabbage or celery cabbage, is called sawi putih in Indonesia. It has a sweet, creamy taste and thin white stalks ending in pale, yellow-green leaves.

There are two types of Chinese cabbage — the long, straight variety and the large, slightly roundish kind. Both types have similar flavors and can easily be found in traditional markets and supermarkets. Chinese cabbage has a more delicate texture and taste than regular cabbage.

Chinese cabbage is delicious either raw or cooked. In Indonesia, as well as most parts of Asia, the traditional way to cook it is stir-fried or steamed.

For this week’s recipe, I am using Chinese cabbage as a wrapping for a mixture of rice and minced beef with garlic and onions. It is an unusual combination, but very tasty. This recipe is inspired by a Mediterranean dish known as dolma, which is stuffed rice wrapped in grape leaves. I hope you enjoy my take on this classic dish.

Rice and beef wrapped in Chinese cabbage

My version of dolma contains only rice, minced meat, onions and garlic. They can be eaten on their own as a snack or appetizer, but to make it a full meal, you can add my simple tomato and parsley sauce.

For the parcels:

250 grams lean minced beef; 150 grams white rice, rinsed and set aside; 1 medium onion, peeled and finely chopped; 3 cloves of garlic; peeled and finely chopped; 1 or 2 large Chinese cabbages, enough for 20 large leaves; 1 teaspoon fresh chopped parsley; 2 tablespoons olive oil or vegetable oil; 1-1.5 liters of homemade vegetable or chicken stock; salt and black pepper to taste.

For the tomato sauce:

1 medium onion, peeled and finely chopped; 2 cloves of garlic, peeled and finely chopped; 7 large red tomatoes, cut into cubes; 2 tablespoons of olive oil or vegetable oil; 2 teaspoons of fresh chopped parsley, set aside for garnish; 100 milliliters of water; salt and black pepper to taste.

Directions:

1. To prepare the Chinese cabbage leaves, separate them out, wash them and remove the hard white parts of their stems.

2. Heat a steamer and put the leaves inside. Cook for one to one and a half minutes and them immediately remove them and place on a plate to cool.

3. Heat a frying pan and add the oil and then the chopped onion. Cook for 2 minutes and then add the chopped garlic and cook for another 2 minutes until golden. Set aside.

4. Put the rice, minced beef, parsley, onion and garlic into a large bowl. Mix well and season the mixture with salt and black pepper.

5. Place one tablespoon of the rice mixture onto each leaf, roll and line them up on the bottom of a pan. Make sure each parcel is closed tightly.

6. After all the leaves are stuffed, pour chicken or vegetable stock into the pan, enough to cover the entire surface, and cook covered over medium heat for 35-40 minutes.

7. In the meantime, prepare the tomato sauce. Heat a frying pan, add olive oil and onion. Cook for around 2 minutes and then add the garlic and cook for another 1-2 minutes until golden brown.

8. Add the tomatoes. Cook for 2-3 minutes until the tomatoes have softened. Then add the water and simmer for another 10 minutes.

9. Season with salt and black pepper and more parsley. Place 3 parcels onto each serving plate, cover with tomato sauce, sprinkle with chopped fresh parsley and serve immediately.

Petty Elliott has been writing about food and conducting classes and cooking demonstrations for more than five years. Her book on Indonesian cuisine, “Papaya Flower,” was published in 2009.