Chinese cabbage rolls with risotto and herb béchamel

Name: Chinese cabbage rolls with risotto and herb béchamel
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 medium onion; 1-2 Garlic cloves; 1 (approx. 225 g) big red pepper; 45 g Butter or margarine; 150 g Avorio rice; 50 ml dry white wine; 600 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g grated, medieval Gouda cheese; 1 (approx. 700 g) big Chinese cabbage; 25 g Flour; 1/4 l Milk; 1 collar Chives; 1 clean dishtowel; 12 little wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 medium onion
1-2 Garlic cloves
1 (approx. 225 g) big red pepper
45 g Butter or margarine
150 g Avorio rice
50 ml dry white wine
600 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g grated, medieval Gouda cheese
1 (approx. 700 g) big Chinese cabbage
25 g Flour
1/4 l Milk
1 collar Chives
1 clean dishtowel
12 little wooden skewers

Directions

1
Peel onion and garlic. Finely dice onion, chop garlic. Clean, wash and cut the peppers into small cubes. Heat 15 g fat in a pot. Fry onion and garlic in it. Add paprika, up to about one tablespoon, and rice and steam briefly.
2
Add white wine and 350 ml broth, season with salt and pepper and bring to the boil. Cover and let it swell for 20-25 minutes at low to medium heat. Stir cheese into the finished risotto and season with salt and pepper. Put the risotto in a bowl and let it cool down a bit. Clean, wash and drain the Chinese cabbage. Remove the individual leaves (approx. 24 pieces) and blanch in boiling water in portions for approx. 1/2 minute. (Use the rest of the cabbage for other purposes.) Immediately place in a bowl of cold water and rinse. Spread Chinese cabbage leaves on a clean tea towel and let them drain. Cut the leaf stalk a little flatter. Lay 2 leaves half overlapping next to each other and add a tablespoonful of filling. Roll up the filling firmly and pin it with a wooden skewer. Heat 30 g fat in a large pot and sauté the flour in it.
3
Spread Chinese cabbage leaves on a clean tea towel and let them drain. Cut the leaf stalk a little flatter. Lay 2 leaves half overlapping next to each other and add a tablespoonful of filling. Roll up the filling firmly and pin it with a wooden skewer. Heat 30 g fat in a large pot and sauté the flour in it. Add 250 ml stock and milk while stirring, bring to the boil and simmer for about 2 minutes. Wash the chives, dab dry and cut into fine rolls, except for 2 stalks. Stir the chives into the sauce except for a little bit for sprinkling and season with salt and pepper. Place the Chinese cabbage rolls in the sauce, cover and stew on a low heat for 8-10 minutes. Arrange the rolls with the sauce on a deep plate and sprinkle with remaining diced peppers and chives. Serve garnished with chives
4
Add 250 ml stock and milk while stirring, bring to the boil and simmer for about 2 minutes. Wash the chives, dab dry and cut into fine rolls, except for 2 stalks. Stir the chives into the sauce except for a little bit for sprinkling and season with salt and pepper. Place the Chinese cabbage rolls in the sauce, cover and stew on a low heat for 8-10 minutes. Arrange the rolls with the sauce on a deep plate and sprinkle with remaining diced peppers and chives. Serve garnished with chives