Preliminaries Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe) Preparations 1. soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water. 2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom. 3. cut the pears into thin julienne strips. 4. cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow strips. 5. cut the 2 remainding radishes into thin julieen; mix the radish strips with the red pepper paste. Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing. 6. Pack the stuffing between the layers of the cabbage leaves; filling the slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover
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|Serving Size: 1 Serving (2013g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 34 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 79.3mg||24 %|
|Sodium 446966.9mg||15413 %|
|Potassium 417.7mg||11 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 27.9g|
|Protein 12g||17 %|
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Calories per serving: 194
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