Savoy cabbage packet with rice chasseler stuffing

Name: Savoy cabbage packet with rice chasseler stuffing
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Long grain rice; 7-10 Tbsp Salt; 2 leaves Savoy cabbage; 100 g small mushrooms; 1 small onion; 2 TABLESPOONS fat-reduced cream cheese (5 % fat); 7-10 Tbsp white pepper; 2 discs (25 g) Kasseler cold cuts; 2 TEASPOONS Aiwar (spicy-hot spice paste); 1 TEASPOON Oil; 125 ml low-fat milk; 1 knife tip Instant vegetable stock; 2 coated Tsp sauce thickener; 7-10 Tbsp Chive straws

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Long grain rice
7-10 Tbsp Salt
2 leaves Savoy cabbage
100 g small mushrooms
1 small onion
2 TABLESPOONS fat-reduced cream cheese (5 % fat)
7-10 Tbsp white pepper
2 discs (25 g) Kasseler cold cuts
2 TEASPOONS Aiwar (spicy-hot spice paste)
1 TEASPOON Oil
125 ml low-fat milk
1 knife tip Instant vegetable stock
2 coated Tsp sauce thickener
7-10 Tbsp Chive straws

Directions

1
Cook rice in boiling salted water according to package instructions. Wash savoy cabbage, cut inner midrib flat. Blanch in boiling salted water for about 2 minutes. Remove, rinse cold and drain well.
2
Clean and clean the mushrooms and cut them into slices. Peel and finely chop the onion. Drain rice and let it drain. Stir cream cheese until smooth, season with pepper, mix in rice. Dab the savoy cabbage leaves dry and place a slice of smoked pork loin in the middle of each leaf.
3
Spread half of the rice mixture on each. Put 1 teaspoon of aiwar in the middle of each. Roll up into packets and tie each with a chive stalk. Heat oil in a coated pan. Fry the parcels while turning them and take them out.
4
Fry the mushrooms and onion in the cooking fat. Deglaze with milk and 50 ml water, bring to the boil and stir in broth. Stir in sauce thickener, bring to the boil. Season to taste with salt and pepper. Add packet to the sauce again, simmer for 5 minutes.
5
Serve the parcel with the sauce.