Napa cabbage rolls
Napa cabbage rolls with ground meat, rice, and a sauce made of carrots, onions, tomato paste, and flour.
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 217
- Protein
- 13 g
- Fat
- 14 g
- Carbs
- 11 g
Ingredients
for 4 servings- napa cabbage1 pcs
- ground chicken300 g
- boiled rice150 g
- saltto taste
- ground black pepperto taste
- carrot1 pcs
- onion1 pcs
- tomato paste3.5 tbsp
- wheat flour1 tbsp
- water200 ml
- sunflower oil2 tbsp
Method
9 stepsPrepare the napa cabbage: remove the top leaves, cut the head in half, and cut out the hard core. Carefully separate the leaves, trying not to damage them. If the leaves are too firm, blanch them in boiling water for 1-2 minutes to make them more flexible.
Prepare the filling: mix the ground meat, boiled rice, salt, and pepper. Mix well.
Fill the cabbage leaves with the filling, forming rolls. Tuck in the edges of the leaves so the filling does not fall out.
Prepare the sauce: grate the carrot on a coarse grater, finely chop the onion. Heat oil in a pan, sauté the onion until translucent, add the carrot, and fry for another 5 minutes.
Add the flour to the vegetables, stir, and fry for 1 minute. Then add the tomato paste and stir.
Pour water into the sauce, bring to a boil, and season with salt and pepper to taste. Simmer the sauce over low heat for 5-7 minutes.
Place the cabbage rolls in a baking dish or pot. Pour the prepared sauce over them.
Cover the dish with a lid or foil and braise the cabbage rolls in an oven preheated to 180°C for 40-50 minutes, or until done.
Serve the cabbage rolls hot, drizzled with the sauce.