Chinese Cabbage Package

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Rub mushrooms with kitchen paper, cut off stems. Peel and chop the carrot. Fry onion, mushrooms and carrots briefly in 2 tablespoons of hot oil. Add rice, 300 ml water, broth and salt, bring to the boil and simmer over a low heat for 10 minutes.

2. 2

   Pluck the coriander leaves from the stalks, chop roughly and fold into the rice. Clean the leek, cut in half lengthwise and wash. Wash the Chinese cabbage leaves and cut the ribs flat. Blanch leek and cabbage leaves in boiling salted water for about 2 minutes, remove, rinse with cold water and drain. Cut the leek into long strips. Put 2 tablespoons of rice on each cabbage leaf, roll up into small packets and tie them with the leek strips. Fry in the remaining oil for about 3 minutes. Grate lemon peel, squeeze lemon. Mix yoghurt, lemon juice and zest.

3. 3

   Put 2 tablespoons of rice on each cabbage leaf, roll up into small packets and tie them with the leek strips. Fry in the remaining oil for about 3 minutes. Grate lemon peel, squeeze lemon. Mix yoghurt, lemon juice and zest. Season to taste with salt, pepper and coriander. Pass the yoghurt and Asian sauce to the cabbage packets

4. 4

   Cutlery: Carl Mertens

Nutrition Facts

KCAL
410 kcal

CARBS
57 g

FATS
14 g

PROTEINS
8 g