Stuffed Chinese cabbage leaves

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean the Chinese cabbage, deglaze 12 cabbage leaves and blanch briefly in boiling salted water. Wash the chives and dip briefly in hot water. Peel and finely dice onions. Knead minced meat, ground pork, half of the onions, egg and horseradish. Season to taste with salt and pepper.

2. 2

   Form balls out of the dough and wrap each ball in a cabbage leaf. Tie up with chives. Heat salt water in a shallow pot. Let the balls simmer for about 15 minutes. Heat the fat for the sauce. Fry the remaining onion cubes. Add peas and chunky tomatoes. Let the sauce boil for 5 minutes. Season to taste with salt, pepper and Tabasco.

3. 3

   Fry the remaining onion cubes. Add peas and chunky tomatoes. Let the sauce boil for 5 minutes. Season to taste with salt, pepper and Tabasco. Drain the Chinese cabbage leaves and serve in the sauce. Goes well with grainy rice

4. 4

   Dishes: Waechtersbach