One day my daughter, coming from the kindergarten, to the question: “What did they feed?”, Answered that they were giving the cutlet, which for some reason was wrapped in cabbage. I am not a fan of stuffed cabbage, especially in the old, Soviet version, but then one day I caught a recipe in an overseas kitchen that radically changed the family’s attitude to this dish. Chinese cabbage rolls with chicken fillet and leek are now made only in the oven, with a minimum amount of fat and oil. Everything is very simple, so that the dish is cooked in its own juice (but does not float in it), the form must be covered with parchment, which delays some of the resulting steam.
Peking cabbage, unlike white cabbage, is processed much easier and faster, and the taste is sweeter. The same can be said about the chicken fillet, with which I replaced the traditional pork cabbage. In general, I advise you to try it - it turns out tasty and beautiful, and for those who will not survive because of the extra calories, I advise you to spice up the stuffed cabbage with fat sour cream with soy sauce.
- Cooking time: 1 hour
- Servings: 3
Ingredients for cabbage in Chinese cabbage
- forks of Peking cabbage with large leaves;
- 350 g chicken fillet;
- 130 g of rice;
- two onions;
- leek stem;
- chili peppers;
- dried curry leaves, black pepper, paprika flakes, lemon.
Method of cooking cabbage in Beijing cabbage
Finely chop the chicken fillet with a sharp knife, add 1-2 onions rubbed on a grater and salt. If such a process of onion processing seems to you very painful, then simply fold the ingredients into a food processor and grind them in a pulsed mode.
Chop a light portion of leek and a pod of fresh chili peppers, squeeze a tablespoon of lemon juice, season with minced meat, mix for 3-4 minutes, mince, just like dough, it loves.
Boil rice (for one part of rice, take two parts of water and half a teaspoon of salt), when the rice has cooled, add it to the minced chicken, put dried curry leaves, paprika flakes and ground black pepper.
Cooking Beijing cabbage leaves for cabbage rolls. Heat 2 liters of water to boiling, add salt, next to we put the container with cold water. We put the cabbage leaves for 1-2 minutes in boiling water, then immediately transfer them to cold water, blanch some green leafs in boiling water, they will be needed to decorate the cabbage rolls.
Peking cabbage leaves are shaken off the water, we cut off the thickening of the leaf (do not throw it away, it will come in handy!), Wrap a piece of minced meat with rice in the leaf.
At the bottom of a flat refractory form we pour in a little vegetable oil, put cut off thick pieces of leaves from Chinese cabbage, put stuffed cabbage rolls on them tightly, cover everything with a sheet of oiled parchment. The pieces of the leaves will not allow the cabbage to burn, and the parchment will retain moisture, the dish will be cooked in its own juice.
The oven is heated to 180 degrees, cook for 30 minutes.
From the leaves of blanched leek we cut off long and narrow strips, we bandage each ducky across with a green leek ribbon, and serve to the table.
Cabbage rolls in Chinese cabbage are ready. Here is a delicious and healthy dish turned out of very familiar and accessible ingredients. Healthy food is very healthy!