Chinese cabbage rolls

Name: Chinese cabbage rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 (approx. 1 kg) Head Chinese cabbage; 3 TABLESPOONS Oil; 200 g Long grain rice; 1 can(s) (850 ml) peeled tomatoes; 1 TABLESPOON colourful peppercorns; 1 collar Chives; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 (approx. 1 kg) Head Chinese cabbage
3 TABLESPOONS Oil
200 g Long grain rice
1 can(s) (850 ml) peeled tomatoes
1 TABLESPOON colourful peppercorns
1 collar Chives
7-10 Tbsp Kitchen yarn

Directions

1
Peel and finely dice the onions and knead with the minced meat. Season with salt, pepper and paprika. Loosen 8 cabbage leaves, wash and blanch briefly in boiling salted water, drain. Cut midrib flat. Place 2 leaves on top of each other in flakes. Distribute the minced meat in portions, roll up firmly and tie up with kitchen string. Cut remaining cabbage into strips. Fry the roulades all around in hot oil, deglaze with 1/4 litre of water and braise for about 20 minutes. Meanwhile cook rice in boiling salted water for about 20 minutes. Fold in cabbage strips at the end of the cooking time. Chop the tomatoes in the tin. Put the roulades aside. Add canned tomatoes and peppercorns to the stock, bring to the boil and season with salt and paprika. Arrange rice, roulades and sauce on a plate. Wash the chives, cut them into pieces of about 5 cm and sprinkle over them
2
Top: Mercantile
3
Cutlery: Carl Mertens
4
salt & pepper and napkin ring: wheels