Stuffed Chinese cabbage roulades with paprika sauce

Name: Stuffed Chinese cabbage roulades with paprika sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Oil; 250 g Wholemeal rice; 3/4 l clear broth (instant); 1 green pepper; 3 red pepper; 1 (800 g) Head Chinese cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp fresher; 7-10 Tbsp Thyme

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2 TABLESPOONS Oil
250 g Wholemeal rice
3/4 l clear broth (instant)
1 green pepper
3 red pepper
1 (800 g) Head Chinese cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp fresher
7-10 Tbsp Thyme

Directions

1
Peel and finely dice the onion and garlic and fry them in a pot in 1 tablespoon of hot oil. Add rice and let it get glassy. Fill up with 1/2 litre stock, bring to the boil, cover and allow to swell over low heat for about 20 minutes.
2
In the meantime, clean and wash the peppers. For the filling, finely dice the green and one red pepper and stir into the rice after 15 minutes. Then carefully loosen the Chinese cabbage leaves, wash and blanch in boiling water for about 2 minutes.
3
Rinse with cold water, spread on the work surface and dab dry. Season risotto with salt and pepper. Place 2 tablespoons of rice on 1 cabbage leaf, roll up into roulades and wrap with kitchen string.
4
Heat 1 tablespoon of oil in a large pot. Fry the roulades well all around. Deglaze with the remaining stock and bring to the boil. Roughly dice the remaining peppers, add them and braise.
5
After 5-10 minutes remove the roulades and keep them warm. For the sauce, crush the peppers with the hand blender and season with salt and pepper. Arrange the Chinese cabbage roulades with the sauce on plates.
6
Sprinkle with fresh thyme as desired.