Asian pointed cabbage roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cook rice in boiling salted water according to package instructions. Clean the pointed cabbage, remove 8 individual leaves from the stalk. Use remaining cabbage for other purposes. Blanch leaves in boiling salted water for 3-4 minutes, remove and drain

2. 2

   For the filling, peel and wash the carrots. Halve, clean and wash the pepper. Clean the sugar snap peas. Cut vegetables into very fine strips. Drain bamboo shoots in a sieve and cut into fine strips. Wash the coriander, shake dry. Pluck leaves, except for a few for garnishing, from the stems and chop coarsely. Clean the chillies, cut lengthwise, wash and remove seeds. Cut the pod into small pieces

3. 3

   Heat 1 tablespoon of oil in a frying pan. Fry the vegetables and chillies for about 4 minutes while turning. Season to taste with salt, pepper and cumin. Take the pan off the heat and let it cool down for about 20 minutes. Drain the rice and let it cool down as well

4. 4

   Lay 2 cabbage leaves overlapping next to each other and put 1/4 of the rice on one end. Place 1/4 of the vegetables on each end. Wrap sides over the filling and roll up the leaves. Tie roulades together with kitchen string

5. 5

   Heat 1 tablespoon of oil in a frying pan. Fry the roulades for 4-6 minutes while turning. Garnish pointed cabbage roulades with coriander. Sweet and sour sauce

6. 6

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
29 g

FATS
6 g

PROTEINS
6 g