Peking cabbage + very unusual filling. When I first made stuffed cabbage rolls like that, I liked it, and my boys and guests. We were just celebrating the birthday of my eldest son. And I managed to surprise him. It is really delicious! And the recipe is simple.
HOW TO COOK:
First, I'll prepare the filling. You can take any minced meat. Today I took a chicken fillet and chopped it with a meat grinder. I used the largest mesh.
I cut the mushrooms into small cubes.
I combine minced chicken, mushrooms, tomatoes (also finely), herbs and cottage cheese. I usually add grained. But you can take any, of course (the main thing is that it is not very sour!) Salt to taste and add spices (I took black pepper). I stir it.
Now I'll prepare the cabbage. I cut off the bottom part (then I will cut it into a salad, here it is not needed).
I sort the cabbage into leaves. I put them in a saucepan, pour boiling water over the pan, cover the pan with a lid and leave it there for about 2-3 minutes.
Then I take the leaves out of the boiling water, let them cool down a little. I cut off the hard part (or you can break it with a hammer to beat the meat).
Now I spread the minced meat on a piece of paper and wrap it. Normally.
I spread the stuffed cabbage rolls into the mold.
For pouring, add garlic (through a press) and a little salt to the tomato paste. I add water, mix and pour stuffed cabbage rolls. I cover the form with foil.
I cook at 180 degrees for 35-40 minutes. You can also stew cabbage rolls in a saucepan, of course. But from the oven, we like them better.
Write in the comments, do you like Chinese cabbage in stuffed cabbage?
RECIPE:
• Peking cabbage - 10 leaves.
• Chicken fillet - 500 g
• Champignons - 150 g
• Tomatoes - 1-2 pcs.
• Cottage cheese (I have grain) - 2-3 tbsp.
• Dill
• Pepper
• Salt
To fill:
• Tomato paste - 2 tbsp.
• Garlic - 1-2 teeth.
• Water
• Salt
See the video below for this recipe and a few more recipes for cabbage rolls. You'll like it))