Chinese cabbage roulades with lentil and vegetable filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cook the lentils covered in 3/4 litre boiling salted water for about 35 minutes. Clean, wash and chop the carrots, celery and leek. After about 25 minutes add to the lentils and cook. Remove 12 leaves of the Chinese cabbage and wash them. Blanch in boiling salted water for about 2 minutes, remove and drain.

2. 2

   Place 3 cabbage leaves on top of each other. Drain lentil vegetables, mix with cheese and curry, spread on the cabbage and roll up. Wash the rest of the cabbage and cut into strips. Peel and chop the onions. Sauté cabbage and onions in hot oil, add stock. Add roulades. Cover and cook over a low heat for about 15 minutes. Boil the eggs in boiling water for 10 minutes, rinse with cold water, peel and dice. Wash and blanch the tomatoes, peel the skin. Cut tomatoes into eighths, add to the roulades and cook for about 3 minutes.

3. 3

   Cover and cook over a low heat for about 15 minutes. Boil the eggs in boiling water for 10 minutes, rinse with cold water, peel and dice. Wash and blanch the tomatoes, peel the skin. Cut tomatoes into eighths, add to the roulades and cook for about 3 minutes. Arrange roulades on cabbage and tomatoes. Sprinkle with egg cubes. Potatoes taste good with it

4. 4

   Cutlery: Prince