Stuffed Chinese cabbage rolls on sticky rice

Name: Stuffed Chinese cabbage rolls on sticky rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head Chinese cabbage (about 600 g); 7-10 Tbsp Salt; 1 Carrot; 100 g Bean sprouts; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Oil; 250 g Minced beef; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 12 stalks of garlic chives; 200 g Glutinous rice; 100 g small mushrooms; 1/4 l Vegetable broth (instant); 2-3 TABLESPOONS Tomato ketchup; 7-10 Tbsp Soy sauce; 7-10 Tbsp Coriander

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head Chinese cabbage (about 600 g)
7-10 Tbsp Salt
1 Carrot
100 g Bean sprouts
1 Onion
1 Garlic clove
3 TABLESPOONS Oil
250 g Minced beef
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
12 stalks of garlic chives
200 g Glutinous rice
100 g small mushrooms
1/4 l Vegetable broth (instant)
2-3 TABLESPOONS Tomato ketchup
7-10 Tbsp Soy sauce
7-10 Tbsp Coriander

Directions

1
Clean Chinese cabbage. Boil up plenty of salted water in a pot. Put the cabbage briefly in the water and remove one or two leaves. Continue like this until twelve leaves are removed. Use the remaining cabbage for other purposes. Immediately dip the leaves briefly in cold water and let them drip off on kitchen paper. Peel and wash the carrot and cut it into fine cubes.
2
Clean and wash the bean sprouts. Peel and finely dice onion and garlic. Heat a tablespoon of oil in a pan. Fry the minced meat in it until crumbly. Add the garlic, onion and carrot and cook for five minutes. Fold in the bean sprouts and season with salt, pepper and coriander. Cut the middle rib of the cabbage leaves flat. Place a heaped tablespoon of minced meat filling on each leaf. Wrap the leaves from the side and roll up into rolls. Tie them together with one stalk of chives each. Prepare rice in boiling salted water according to instructions on the packet. Heat two tablespoons of oil in a pan. Fry the rolls all around. Clean, wash and slice the mushrooms.
3
Place a heaped tablespoon of minced meat filling on each leaf. Wrap the leaves from the side and roll up into rolls. Tie them together with one stalk of chives each. Prepare rice in boiling salted water according to instructions on the packet. Heat two tablespoons of oil in a pan. Fry the rolls all around. Clean, wash and slice the mushrooms. Remove the cabbage rolls. Sauté the mushrooms in the frying fat. Stir in stock and ketchup. Season with soy sauce and pepper. Add the cabbage rolls to the sauce and braise for three to four minutes. Arrange rice, cabbage rolls and mushroom sauce on plates. Garnish with coriander
4
Remove the cabbage rolls. Sauté the mushrooms in the frying fat. Stir in stock and ketchup. Season with soy sauce and pepper. Add the cabbage rolls to the sauce and braise for three to four minutes. Arrange rice, cabbage rolls and mushroom sauce on plates. Garnish with coriander