Chinese cabbage rolls au gratin with rice filling

Name: Chinese cabbage rolls au gratin with rice filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Oil; 150 g Long grain rice; 625 ml Vegetable broth (instant); 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 125 g small mushrooms; 30 g Butter or margarine; 30 g Flour; 250 ml Milk; 75 g grated medieval Gouda cheese; 1 big head Chinese cabbage; 7-10 Tbsp Marjoram

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Oil
150 g Long grain rice
625 ml Vegetable broth (instant)
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
125 g small mushrooms
30 g Butter or margarine
30 g Flour
250 ml Milk
75 g grated medieval Gouda cheese
1 big head Chinese cabbage
7-10 Tbsp Marjoram

Directions

1
Peel and finely chop the onion. Heat the oil in a pot. Fry onion and rice briefly. Add 375 ml broth and tomatoes, cook for about 20 minutes. Stir from time to time.
2
Season to taste with salt, pepper and marjoram. Clean and slice the mushrooms. Heat the fat and fry the mushrooms in it. Dust with flour and deglaze with 250 ml broth and milk. Stir in half of the cheese.
3
Season to taste with salt and pepper. Clean the cabbage and remove 12 large leaves, cut out the middle rib (use the rest of the cabbage for other purposes.) Blanch the cabbage leaves briefly in boiling water. Remove the leaves and let them drain.
4
Spread the rice on the cabbage leaves. Roll up the leaves. Put the rolls in an ovenproof dish, pour sauce over them and sprinkle with the rest of the cheese. Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas mark 3) for about 10 minutes.
5
Serve gratinated Chinese cabbage rolls garnished with marjoram.