Chinese Cabbage Rolls recipe
information
350 calories per serving
ingredients
1 Chinese cabbage
900 ml (1 1/2 pints) water
salt and freshly milled black pepper
225 g (8 oz) corned beef
2 onions
1 pickled cucumber
1/2 red pepper
1 egg
3 tablespoons breadcrumbs
generous pinch of cayenne
50 g (2 oz) rindless streaky bacon
1 clove garlic
250 ml (8 fl oz) meat stock
2 tablespoons oil
1 teaspoon flour
2 tablespoons single cream
3 tablespoons concentrated tomato puree
900 ml (1 1/2 pints) water
salt and freshly milled black pepper
225 g (8 oz) corned beef
2 onions
1 pickled cucumber
1/2 red pepper
1 egg
3 tablespoons breadcrumbs
generous pinch of cayenne
50 g (2 oz) rindless streaky bacon
1 clove garlic
250 ml (8 fl oz) meat stock
2 tablespoons oil
1 teaspoon flour
2 tablespoons single cream
3 tablespoons concentrated tomato puree
method
1. Break off eight large leaves from the Chinese cabbage and wash them. Bring the water and a little salt to the boil and blanch the leaves for 3 minutes. Drain and arrange them in twos, one over the other.
2. Chop the corned beef, one of the onions, the cucumber and red pepper, then mix them in a bowl with the egg and breadcrumbs and season with salt, pepper and cayenne. Spread the mixture on the cabbage leaves.
3. Roll up the cabbage leaves and secure with cooking twine.
4. Finely chop the bacon, the second onion and the garlic. Heat the stock. Heat the oil in a casserole and fry the bacon until crisp. Fry the onion and garlic until transparent and then fry the cabbage rolls.
5. Add the stock, cover the casserole and braise the rolls for 20 minutes.
6. Stir the flour into the cream and tomato puree, use to thicken the sauce, season to taste.
2. Chop the corned beef, one of the onions, the cucumber and red pepper, then mix them in a bowl with the egg and breadcrumbs and season with salt, pepper and cayenne. Spread the mixture on the cabbage leaves.
3. Roll up the cabbage leaves and secure with cooking twine.
4. Finely chop the bacon, the second onion and the garlic. Heat the stock. Heat the oil in a casserole and fry the bacon until crisp. Fry the onion and garlic until transparent and then fry the cabbage rolls.
5. Add the stock, cover the casserole and braise the rolls for 20 minutes.
6. Stir the flour into the cream and tomato puree, use to thicken the sauce, season to taste.
serving amount
serves 4
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