Filled Chinese Cabbage Rolls

Name: Filled Chinese Cabbage Rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 Onion; 400 g mixed minced meat; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1 kg) big Chinese cabbage; 3-4 Tbsp Oil; 1 can(s) (446 ml) Pineapple (whole slices); 200 ml Vegetable broth; 250 g Basmati Rice; 300 ml Chinese sweet-and-sour sauce; 150 g frozen peas; 6 Stem(s) Coriander; 10–15 g Cornstarch; 7-10 Tbsp Chilli pepper whole, in rolls or strips; 16 wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 Onion
400 g mixed minced meat
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1 kg) big Chinese cabbage
3-4 Tbsp Oil
1 can(s) (446 ml) Pineapple (whole slices)
200 ml Vegetable broth
250 g Basmati Rice
300 ml Chinese sweet-and-sour sauce
150 g frozen peas
6 Stem(s) Coriander
10–15 g Cornstarch
7-10 Tbsp Chilli pepper whole, in rolls or strips
16 wooden skewers

Directions

1
For the minced meat mass, soak rolls in cold water. Peel and finely dice the onion. Squeeze the bread roll. Knead minced meat, mustard, onion, roll, 1 tsp salt and 1 tsp pepper. Divide the minced meat into eight pieces and form a slightly elongated meatball.
2
Clean and wash the cabbage, carefully cut off the 8 outer large leaves. Use the rest of the cabbage for other purposes. Cut the stalk on the back of the cabbage leaves flat. Turn over leaves. Place the meatballs at the stem end of each cabbage leaf, fold the sides tightly over and roll up firmly.
3
Stick together with about 2 wooden skewers each.
4
Heat the oil in a casserole, fry the rolls in it while turning. In the meantime, pour the pineapple into a sieve, collecting the juice. Deglaze rolls with pineapple juice and stock, bring to the boil, cover and braise over a low to medium heat for about 25 minutes.
5
Cut the pineapple into small pieces. Prepare rice in boiling salted water according to package instructions. Carefully lift the rolls out of the stock and remove the wooden skewers. Add Chinese sauce to the stock, bring to the boil.
6
Add pineapple and peas, bring to the boil and simmer for 3-4 minutes. Wash the coriander, shake dry and pluck the leaves from the stalks.
7
Stir starch and 2-3 tbsp. water until smooth, stir into the boiling sauce, bring to the boil and simmer for about 1 minute. Season with salt and pepper. Add the rolls to the sauce, heat briefly and sprinkle with coriander.
8
Arrange the rolls on a plate, possibly garnish with chilli pepper. Serve with rice.