Chinese cabbage mince rolls

Name: Chinese cabbage mince rolls
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 large head Chinese cabbage (about 1,3 kg); 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 300 g mixed minced meat; 1 Egg; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Cayenne pepper; 5- Spice Powder; 1 jar(s) (446 ml; extract weight: 260 g) Pineapple in slices; 2-3 TABLESPOONS Oil; 100 g frozen peas; 1/8 l Vegetable broth (instant); 3 TABLESPOONS Soy sauce; 250 g Basmati rice; 150 ml Asia spice sauce sweet-sour; 3 TABLESPOONS Tomato Ketchup; 1/2 bunch Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 large head Chinese cabbage (about 1,3 kg)
7-10 Tbsp Salt
1 Onion
1 Garlic clove
300 g mixed minced meat
1 Egg
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Cayenne pepper
5- Spice Powder
1 jar(s) (446 ml; extract weight: 260 g) Pineapple in slices
2-3 TABLESPOONS Oil
100 g frozen peas
1/8 l Vegetable broth (instant)
3 TABLESPOONS Soy sauce
250 g Basmati rice
150 ml Asia spice sauce sweet-sour
3 TABLESPOONS Tomato Ketchup
1/2 bunch Parsley
7-10 Tbsp wooden skewers

Directions

1
Remove 24 leaves from the Chinese cabbage (approx. 800 g). Wash the leaves, cut out the stalk and blanch in portions for 1-2 minutes in plenty of boiling salted water (use the remaining cabbage for other purposes). Place leaves briefly in a bowl of cold water. Then spread them out on a clean kitchen towel and let them drip off. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press.
2
Knead minced meat, egg, breadcrumbs, onion and garlic. Season to taste with salt, cayenne pepper and 5-spice powder. Cut the ribs of the cabbage leaves flat and place 2 leaves overlapping next to each other. Place some minced meat (35-40 g) on one end of the leaves, fold over the cabbage and roll up firmly. Fix it with a wooden skewer. Drain the pineapple and collect the juice. Cut half of the rings into pieces. Heat the oil in a pan and fry the rolls while turning them. Add frozen peas and deglaze with stock, pineapple juice and soy sauce. Cover and simmer for about 8 minutes. Put the rice into plenty of boiling salted water and let it swell covered over low heat for 15-20 minutes.
3
Drain the pineapple and collect the juice. Cut half of the rings into pieces. Heat the oil in a pan and fry the rolls while turning them. Add frozen peas and deglaze with stock, pineapple juice and soy sauce. Cover and simmer for about 8 minutes. Put the rice into plenty of boiling salted water and let it swell covered over low heat for 15-20 minutes. Add the pineapple pieces, asia sauce and ketchup to the rolls in the stew stock and simmer for another 5 minutes. Season to taste with soy sauce. Wash the parsley, dab dry and chop except for a little to garnish. Arrange the rolls on a plate and garnish with parsley. Sprinkle rice with parsley and add extra
4
Add the pineapple pieces, asia sauce and ketchup to the rolls in the stew stock and simmer for another 5 minutes. Season to taste with soy sauce. Wash the parsley, dab dry and chop except for a little to garnish. Arrange the rolls on a plate and garnish with parsley. Sprinkle rice with parsley and add extra