Piquant Chinese Cabbage Rolls
easy
60 mins
60 mins
Ingredients
- 1 Chinese cabbage (about 1,5 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 can(s) (425 ml) Apricots
- 75-100 g Walnut kernels
- 150 g Fresh cream
- 1 Egg Yolk
- 12 thin slices of cooked ham (15-20 g each)
- 3 TABLESPOONS Oil
- 1 TEASPOON Vegetable broth (instant)
- 1/2-1 small red peppers
- 1-2 TABLESPOONS Apricot Jam
- 3 TABLESPOONS Lemon juice
- 1-2 TABLESPOONS Sauce thickener
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the cabbage and remove 24 leaves. Blanch the leaves in boiling salted water for about 1 minute and drain. Cut thick leaf veins flat. Cut remaining cabbage into strips
- 2
Drain the apricots and cut them into small cubes. Chop the nuts. Mix with apricots, up to 2 tablespoons, crème fraîche and egg yolk, season
- 3
Lay 2 cabbage leaves overlapping on top of each other. Place 1 slice of ham on top and spread some filling on top. Whip the cabbage edges over the filling, roll up and pin them
- 4
Lightly fry the rolls in 2 tablespoons of hot oil all around, season to taste. Deglaze with 1/4 l water. Bring to the boil, stir in the stock and braise covered over a low heat for 10-15 minutes. Then keep warm, keep stock
- 5
Clean, wash and chop the peppers. Fry in 1 tbsp. hot oil. Add cabbage strips and 2 tbsp. apricots and steam everything for about 2 minutes. Add jam, lemon juice and stock. Bring to the boil, thicken and season to taste. Arrange everything and garnish. Serve with: Paprika rice
Nutrition Facts
470 kcal
28 g
30 g
19 g
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