Stuffed Chinese cabbage

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the mushrooms. Peel onions, wash parsley. Chop everything finely. Soak the rolls, then squeeze them well. Peel the garlic and press it through the garlic press. Heat the fat.

2. 2

   Fry garlic, onions and mushrooms. Season with salt and pepper. Mix mince, bread roll, egg and parsley, add garlic, onions and mushrooms, season again. Remove the cabbage leaves and cut out the thick stalk from each leaf. Wrap the minced mixture in 2-3 leaves in portions. Wrap together into remaining leaves. Wrap with string or in a pork net (order from the butcher the day before). Heat up the stock. Put the stuffed cabbage in it. Cover and cook in a preheated oven (electric range: 175 °C/ gas: level 2) for 30-35 minutes. Puree peeled tomatoes.

3. 3

   Wrap with string or in a pork net (order from the butcher the day before). Heat up the stock. Put the stuffed cabbage in it. Cover and cook in a preheated oven (electric range: 175 °C/ gas: level 2) for 30-35 minutes. Puree peeled tomatoes. Add to the stock 10 minutes before the end of cooking time. Wash, quarter and seed the tomatoes. Cut the flesh into small pieces and heat in the sauce. Season with salt, pepper and dried basil. Cut the stuffed Chinese cabbage and serve garnished with the sauce and basil. Serve with mashed potatoes with small ham cubes and chives

4. 4

   Add to the stock 10 minutes before the end of cooking time. Wash, quarter and seed the tomatoes. Cut the flesh into small pieces and heat in the sauce. Season with salt, pepper and dried basil. Cut the stuffed Chinese cabbage and serve garnished with the sauce and basil. Serve with mashed potatoes with small ham cubes and chives

5. 5

   City

Nutrition Facts

KCAL
680 kcal

CARBS
26 g

FATS
42 g

PROTEINS
48 g