Cabbage rolls from Chinese cabbage

Cabbage rolls made from Chinese cabbage are cooked in a frying pan. The leaves of the vegetable are soft, so they reach readiness faster than white cabbage leaves. In Europe and America, the vegetable has gained popularity since the 70s of the last century, in Russia - later. For cabbage rolls made from Chinese cabbage, you can use beef, pork, chicken, and turkey. To prepare cabbage rolls, choose large-grade Chinese cabbage "Nika" or "Glass".

1. Calories
   73,91 kcal
2. Protein
   4,76 gram
3. Fat
   4 gram
4. Carbohydrates
   4,57 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Beijing cabbage

   ---

   
   1 kg = 1000 g
2. Kurin fillet

   ---

   
   300 g
3. Rice

   ---

   
   40 g
4. Onions

   ---

   
   100 g
5. Carrot

   ---

   
   100 g
6. Bulgarian pepper

   ---

   
   1 piece = 150 g
7. Tomato

   ---

   
   100 g
8. Garlic

   ---

   
   1 clove = 5 g
9. Fresh greens

   ---

   
   to taste
10. Salt

    ---

    
    to taste
11. Black pepper ground

    ---

    
    to taste
12. Sweet paprika

    ---

    
    to taste
13. Vegetable oil

    ---

    
    4 tbsp. l. = 68 g
14. Green onions

    ---

    
    optional
15. Dill

    ---

    
    optional
16. Sour cream sauce
    optional

Steps:

1. 
   Wash the chicken fillet and dry with paper towels. Rinse rice, carrots, tomatoes, bell peppers, Chinese cabbage. Peel the onions and garlic. Remove the skin from tomatoes, peel from carrots, and remove seeds and internal membranes from bell peppers. Chop the greens. Cut all vegetables into small cubes. Pass the garlic through a press. Cut off the thickened part of Chinese cabbage and disassemble the head into individual leaves. Place the leaves in a suitable wide bowl and cover with boiling water for 5 minutes. Then drain the water, cool the leaves and dry them. Boil the rice in salted water until fully cooked for 15-20 minutes from the moment the liquid boils. To quickly peel tomatoes, place them in boiling water for 3 minutes and then in cold water.
2. 
   Prepare the meat. Make minced meat from chicken and one onion. Add boiled rice, finely chopped herbs, salt and pepper to taste. Knead the minced meat thoroughly until smooth.
3. 
   Prepare the vegetables. Fry the carrots in vegetable oil for 5 minutes, add peppers, tomatoes, garlic, and herbs. Stir, fry everything together for another 10 minutes, add salt and spices to taste.
4. 
   Prepare the filling and form the cabbage rolls. Mix minced chicken with fried vegetables. Place a small amount of the resulting mixture of meat, vegetables and rice on each leaf of Chinese cabbage, roll up the cabbage rolls. Fry the cabbage rolls in vegetable oil in a frying pan on all sides for 10 minutes. Then add 100 ml of water and simmer under the lid for another 10-15 until the meat is cooked.
5. 
   Serve Chinese cabbage rolls, pour sour cream sauce on top and garnish with onion and dill.