Cabbage parcel with rice-mett filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the rice in a good 600 ml of boiling salted water. Cover and let it swell for about 20 minutes, then let it cool down. Clean and wash cabbage. Remove approx. 16 large leaves, cut midribs flatter. Blanch the leaves in plenty of boiling salted water for about 1/2 minute. Lift out, quench and drain

2. 2

   Knead approx. 200 g rice and ground pork. Wash, pluck, chop and knead the marjoram. Season with salt and pepper. Put 2 cabbage leaves on top of each other. Place 2-3 tbsp. of filling on each. Roll up and tie up

3. 3

   Peel and chop the onion. Heat 1-2 tablespoons of oil. Fry the rolls all around. Take out. Sauté onion in hot frying fat. Dust with paprika, stir in tomato paste. Briefly sauté. Add just under 1/2 l water and stock, bring to the boil. Cover the rolls and stew for about 15 minutes.

4. 4

   Cut the rest of the cabbage into small pieces. Steam in 1 tablespoon of hot oil for 6-8 minutes. Season with salt and pepper. Heat the rest of the rice with 2-3 tablespoons of water. Stir starch and 2 tablespoons of water until smooth. Take out the parcels. Thicken the sauce. Serve with parcels, rice and cabbage

5. 5

   Chinese cabbage is quite delicate. Therefore do not blanch the leaves too long and press them only slightly when wrapping the filling, otherwise they will tear.

Nutrition Facts

KCAL
720 kcal

CARBS
57 g

FATS
35 g

PROTEINS
38 g