Asian Chinese cabbage rolls

Name: Asian Chinese cabbage rolls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Carrots; 7-10 Tbsp Salt; 200 g Long grain rice; 8 large Chinese cabbage leaves (approx. 50 g each); 8-10 Asian chives; 1 collar Coriander; 8 discs Turkey breast cold cuts (à approx. 35 g); 250 ml Vegetable broth (instant); 125 ml China sauce "sweet-sour"; 7-10 Tbsp Lime and lemon leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Carrots
7-10 Tbsp Salt
200 g Long grain rice
8 large Chinese cabbage leaves (approx. 50 g each)
8-10 Asian chives
1 collar Coriander
8 discs Turkey breast cold cuts (à approx. 35 g)
250 ml Vegetable broth (instant)
125 ml China sauce "sweet-sour"
7-10 Tbsp Lime and lemon leaves

Directions

1
Clean, wash and roughly grate the carrots. Boil 400 ml salted water. Add rice, cover and cook over medium heat for about 18 minutes. In the meantime wash cabbage leaves, put them into boiling water and let them simmer for about 2 minutes. Carefully lift out of the water and drain well. Wash the chives and simmer in the water for 2 minutes. Wash the coriander, dab dry and pluck the leaves from the stems.
2
Cut the stem of the cabbage leaves flat. Place a slice of turkey breast slices on each cabbage leaf, spread carrots evenly on top and cover with coriander. Wrap the sides of the cabbage leaves in the middle, then roll up. Tie together with a chive stalk. Heat the stock in a wide pot, steam the rolls in it at low heat for 3-4 minutes. Serve the rolls garnished with lime and lemon leaves. Serve with rice and china sauce extra
3
Tip: You can also steam cabbage leaves and chives in a bamboo steamer. Place the steamer in a pot filled with a little water. Bring to the boil and steam over medium heat for about 3 minutes