Chinese cabbage rolls on rice

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the peppers and spring onions. Cut the bell peppers into thin strips and the spring onions into fine rings. Wash and drain the bean sprouts. Peel garlic and ginger. Dice ginger finely, press garlic through a garlic press.

2. 2

   Wash the chicken fillets, dab dry and cut into small cubes. Heat the oil in a pan and fry the meat thoroughly. Add vegetables, garlic and ginger, fry briefly and season with approx. 3 tablespoons of soy sauce, a little salt and cayenne pepper.

3. 3

   Let the filling cool down. Clean and wash the Chinese cabbage and remove the 12 outermost leaves. Cut remaining cabbage into fine strips. Blanch the outer leaves in plenty of boiling salted water for 1-2 minutes.

4. 4

   Immediately place in cold water. Then place on a kitchen towel, dab dry and cut the leaf veins flat. Lay 2 cabbage leaves overlapping on top of each other, add some filling and fold in the sides.

5. 5

   Roll up cabbage firmly and tie up with kitchen string. Heat 20 g fat in a frying pan and fry the roulades on all sides, turning them over. Deglaze with stock and remaining soy sauce. Add ketchup and honey and braise covered over a low heat for about 10 minutes.

6. 6

   In the meantime, cover the rice and let it swell in 1/2 litre of boiling salted water for about 20 minutes. Peel and finely chop the onion. Heat the remaining fat in a pan, stir-fry the Chinese cabbage and onions and add salt.

7. 7

   Add drained rice and place on a plate. Lift the Chinese cabbage rolls from the stew stock and arrange on the rice. Garnish with parsley. Stir starch with a little water until smooth, stir into the stock and bring to the boil briefly.

8. 8

   Season to taste with soy sauce and cayenne pepper. Serve the sauce separately with the roulades.

Nutrition Facts

KCAL
540 kcal

CARBS
56 g

FATS
21 g

PROTEINS
32 g