Chinese cabbage dumplings - a step-by-step recipe

 

Considering the fact that the leaves of Beijing cabbage are noticeably more delicate than the leaves of white cabbage, it will be much easier and faster to prepare such cabbage rolls.

Ingredients:

beef or minced meat - 300 g;

rice - 70 g;

Beijing cabbage - 1 pc.;

carrot - 1 pc.;

onion - 1 pc.;

garlic - 2 cloves;

tomato paste - 1 tbsp. L.;

vegetable oil - 2 tbsp. L.;

sour cream - 2 tbsp. l

Traditionally, salt and black pepper are added to the dish to taste.

The cooking process

To begin with, it is necessary to boil the rice so that it is not completely ready. You need to pass the meat through a meat grinder (you can also use ready-made minced meat), put it in a prepared bowl, add rice to it and mix well. Do not forget to salt and pepper.

Beijing cabbage should be washed under running water, separated into leaves and put in a large pot. After that, the leaves should be completely covered with boiling water and left for a few minutes, 3-5 will be enough. After this time, the water should be drained and the leaves should be allowed to cool a little.

Next, the prepared minced meat is distributed on the leaves in small portions and each of them is tightly wrapped, forming cabbage rolls and immediately placing them in a deep pan.

To prepare the sauce, you need to peel, chop the onion, carrot, and garlic and fry them in a pan for five minutes. After that, you need to add a glass of water, tomato paste, sour cream to the vegetables, mix and bring to a boil.

You can safely pour the prepared sauce over the cabbage rolls and stew them for up to 40 minutes over low heat. To enhance the taste, some add a bay leaf and allspice a few minutes before cooking.

information taken from: https://www.unian.ua/recipes