Savoy cabbage packet with vegetable-mett filling
easy
50 mins
50 mins
Ingredients
- 1 small savoy cabbage (approx. 800 g)
- 7-10 Tbsp Salt
- 250 g Carrots
- 50 g unsalted peanut kernels
- 2 TABLESPOONS Oil
- 250 g Pork sausage
- 3 TABLESPOONS Soy sauce
- 7-10 Tbsp Pepper
- 1 collar Asian chives (alternatively use long-stemmed normal chives)
- 1 (250 ml) Bottle Chinese sweet and sour sauce with lychee
Directions
- 1
Clean and wash the savoy cabbage and remove 12 leaves. Cut out the leaf veins in a wedge shape and boil the leaves for about 3 minutes in boiling S
- 2
Quench briefly and allow to drip off. Cut the remaining savoy cabbage leaves, except for 1 leaf for garnishing, into fine 5 cm long strips. Clean and wash the carrots and, except for 1 carrot, cut them into sticks about 3 cm long.
- 3
Coarsely chop the peanuts. Heat oil in a pan. Fry the ground pork until crisp and brown. Fry the peanuts, savoy cabbage and carrot sticks briefly. Add the soy sauce and season with salt and pepper to taste.
- 4
Blanch 12 long chive stalks briefly in hot cabbage water and drain. Spread out the savoy cabbage leaves. Place the vegetable mince filling on the middle of the leaves. Fold everything over the filling to form small (approx. 5x5 cm) packages.
- 5
Wrap with blanched chives, tie carefully and place in a wide pot with a little boiling salted water. Cover and cook over a low heat for 12-15 minutes. Cut out or cut out decorations from the remaining savoy cabbage leaf and carrot (with small Asian cookie cutters) and add to the parcels about 5 minutes before the end of the cooking time.
- 6
Arrange 3 savoy cabbage packets and some Chinese sauce on plates. Decorate with the remaining chives and cut vegetables. Remaining sauce extra is enough.
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